Thai Coconut Peanut Cauliflower Curry (Printable Version)
Creamy coconut, peanut, and cauliflower blend with vibrant veggies and aromatics for a hearty Thai-inspired dish. #vegan #currynight #plantbased
# Ingredients:
→ Curry
01 -
1/2 tablespoon coconut oil
02 -
3 cloves garlic, minced
03 -
1 tablespoon freshly grated ginger
04 -
1 large carrot, thinly sliced
05 -
1 small head cauliflower, cut into florets (3 to 4 cups)
06 -
1 bunch green onions, diced
07 -
1 can (15 ounces) lite coconut milk
08 -
1/3 cup water or vegetarian broth
09 -
2 tablespoons red curry paste
10 -
2 tablespoons natural creamy peanut butter or cashew butter
11 -
1/2 tablespoon gluten-free soy sauce or coconut aminos
12 -
1/2 teaspoon ground turmeric
13 -
1/2 teaspoon cayenne pepper, plus more as needed
14 -
1/2 teaspoon salt
15 -
1 red bell pepper, julienned
16 -
1 can (15 ounces) chickpeas, rinsed and drained
17 -
1/2 cup frozen peas
→ Garnish
18 -
Fresh cilantro
19 -
Green onion, sliced
20 -
Chopped peanuts or cashews
# Steps:
01 -
In a large pot, warm coconut oil over medium heat. Add garlic, ginger, and carrot. Saute for 2 to 3 minutes until fragrant.
02 -
Stir in cauliflower florets, diced green onions, coconut milk, water or vegetarian broth, red curry paste, peanut butter, soy sauce, turmeric, cayenne, and salt. Mix thoroughly to combine.
03 -
Add julienned red pepper, chickpeas, and frozen peas. Simmer uncovered for 15 to 20 minutes until vegetables are tender and flavors meld.
04 -
Ladle curry into bowls. Top with fresh cilantro, sliced green onions, and chopped peanuts or cashews. Serve immediately.
# Notes:
01 -
Adjust cayenne pepper for preferred spice level. Additional vegetables such as bell peppers or broccoli may be added.