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Thai Yellow Curry With Cauliflower

A vegan Thai yellow curry loaded with heat, spices and cauliflower.

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Ingredients

Instructions

  1. 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.
  2. Add curry paste, stir and cook for 1 minute.
  3. 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.
  4. 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.

Keywords: recipe, Asian, healthy, plant based, meatless, vegetarian, gluten-free

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