Indo Thai Cauliflower Curry
Dive into the vibrant flavors of this Indo Thai Cauliflower Curry, a delicious fusion of Indian and Thai culinary traditions that’s sure to elevate your dinner table. This hearty, plant-based dish combines tender cauliflower florets, green beans, and carrots simmered in a fragrant coconut milk base infused with Thai red curry paste, ground turmeric, and coriander. A touch of soy sauce, lime juice, and brown sugar adds the perfect balance of savory, tangy, and sweet notes. With a quick prep time of just 15 minutes, this one-pot curry is not only easy to make but also bursting with bold, aromatic spices. Served over fluffy jasmine rice and topped with fresh cilantro and a hint of red chili, if you dare, this curry makes a wholesome, comforting meal that’s naturally gluten-free, dairy-free, and irresistibly satisfying. Perfect for weeknight dinners or meal prepping, this dish is guaranteed to awaken your taste buds and transport you to the tropics in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons coconut oil
- 1 large red onion, finely chopped
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 can (400ml) coconut milk (full fat)
- 1 cup vegetable stock
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup green beans, trimmed
- 1 medium carrot, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 red chili, thinly sliced (optional, for garnish)
- 4 servings jasmine rice, cooked (for serving)
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the chopped red onion and sauté for 2-3 minutes until softened.
Stir in the minced ginger and garlic, and cook for 1 minute until fragrant.
Add the Thai red curry paste, ground turmeric, and ground coriander to the pot. Cook for 1-2 minutes, stirring constantly to let the spices bloom.
Pour in the coconut milk and vegetable stock. Stir well to combine, scraping up any browned bits from the base of the pot.
Season the curry with soy sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.
Add the cauliflower florets, green beans, and carrots to the pot. Stir to coat the vegetables in the curry sauce.
Bring the curry to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender but not mushy.
Once cooked, stir in the fresh cilantro. Taste and adjust for salt or lime juice, if necessary.
Serve the curry hot over freshly cooked jasmine rice. Garnish with sliced red chili, if desired.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3495 mg | 152% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 24.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
