Description
A vegan Thai yellow curry loaded with heat, spices and cauliflower.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 1/4 cup cilantro stems (chopped) + leaves (chopped)
- 1 large onion (thinly sliced into half moons)
- 1/4 cup yellow curry paste
- 1 small tomato (chopped)
- 13.5 ounce can light coconut milk
- 1 small head cauliflower, about 3 cups (broken into small florets)
- 1/4 cup cilantro leaves
- additional salt and pepper to taste
- 1/4 cup water
- 1 1/2 teaspoons sugar ( optional)
- 1 1/2 tablespoons fish sauce (optional)
Instructions
- In a medium sized pot over medium-high heat, add oil, ginger, cilantro stems and onions – and cook for 10 minutes, until onions are translucent.
- Add curry paste, stir and cook for 1 minute.
- Add tomato, coconut milk and cauliflower. Stir and bring to a boil. Lower the heat, cover and simmer for 20 minutes, until cauliflower is tender.
- Season with salt and pepper – and sugar if you prefer a bit sweeter. Serve.
Notes
This Thai yellow curry will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 299
- Sugar: 5.9 g
- Sodium: 1174.6 mg
- Fat: 22.3 g
- Saturated Fat: 16.9 g
- Carbohydrates: 14 g
- Fiber: 2.1 g
- Protein: 2.1 g
- Cholesterol: 1.8 mg
