Looking for a delicious and easy-to-make curry recipe? Look no further! This Thai Coconut Peanut Cauliflower Curry is bursting with flavors and is perfect for any occasion. It’s a comforting and satisfying dish that will leave you wanting more!
Why You’ll Love This Recipe?
- Great flavors: The combination of coconut, peanut, and curry flavors creates a rich and creamy sauce that is simply irresistible.
- Quick prep time: This recipe comes together in no time, making it perfect for busy weeknights or last-minute dinner plans.
- Perfect for meal prep: This curry reheats beautifully, making it a great option for meal prepping lunches or dinners for the week.
Ingredient Notes:
Curry Ingredients:
- Coconut oil: Adds a subtle tropical flavor and helps to sauté the vegetables.
- Garlic: Adds depth and aroma to the curry.
- Freshly grated ginger: Adds a warm and spicy kick to the dish.
- Carrot: Adds sweetness and a pop of color to the curry.
- Cauliflower: Provides a hearty and nutritious base for the curry.
- Green onions: Adds a fresh and oniony flavor to the dish.
- Lite coconut milk: Creates a creamy and coconutty sauce.
- Water or vegetarian broth: Helps to thin out the curry to your desired consistency.
- Red curry paste: Adds a spicy and aromatic flavor to the curry.
- Natural creamy peanut butter: Adds richness and nuttiness to the sauce.
- Gluten-free soy sauce or coconut aminos: Adds a salty umami flavor to the curry.
- Ground turmeric: Adds a vibrant yellow color and subtle earthy flavor.
- Cayenne pepper: Adds heat to the curry.
- Salt: Enhances the flavors of the dish.
- Red pepper: Adds a pop of color and sweetness.
- Chickpeas: Adds protein and texture to the curry.
- Frozen peas: Adds a sweet and fresh flavor to the dish.
For Garnish:
- Fresh cilantro: Adds a bright and herbaceous flavor.
- Green onion: Adds a fresh and oniony flavor.
- Chopped peanuts or cashews: Adds crunch and nuttiness to the dish.
Step-by-Step Instructions:
- In a large pot, heat coconut oil over medium heat. Add garlic and ginger and sauté until fragrant.
- Add carrot, cauliflower, and green onions, and cook until slightly softened.
- Stir in coconut milk, water or broth, red curry paste, peanut butter, soy sauce, turmeric, cayenne pepper, and salt. Simmer for 10-15 minutes.
- Add red pepper, chickpeas, and peas and cook for an additional 5 minutes.
- Serve the curry hot, garnished with fresh cilantro, green onion, and chopped peanuts or cashews.
Helpful Tips:
- For a spicier curry, add more cayenne pepper to taste.
- Feel free to customize the vegetables in this curry based on what you have on hand.
- This curry pairs well with steamed rice or naan bread.
Expert Tips for the Best Results:
- Use full-fat coconut milk for a richer and creamier sauce.
- Toast the peanuts or cashews before adding them as a garnish for extra flavor.
- For a protein boost, add tofu or tempeh to the curry.
Serving Suggestions:
This curry is delicious served with steamed jasmine rice, quinoa, or naan bread. Pair it with a refreshing cucumber salad or a side of pickled vegetables for a complete meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to thin out the sauce if needed.
Frequently Asked Questions:
- Can I make this curry ahead of time? Yes, this curry reheats well, making it a great option for meal prep.
- Can I freeze this curry? While this curry can be frozen, the texture of the vegetables may change slightly upon thawing.
- Can I use almond butter instead of peanut butter? Yes, almond butter can be used as a substitute for peanut butter in this recipe.
Conclusion:
This Thai Coconut Peanut Cauliflower Curry is a flavorful and comforting dish that is sure to become a favorite in your meal rotation. Give it a try and enjoy the rich and creamy flavors of this delicious curry! Don’t forget to share your feedback and let us know how you liked it. Happy cooking!
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Thai Coconut Peanut Cauliflower Curry Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai Coconut Peanut Cauliflower Curry is a delicious and creamy dish that combines the flavors of coconut, peanut, and curry with cauliflower, chickpeas, and veggies for a satisfying meal.
Ingredients
Scale
Curry Ingredients
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3–4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if desired
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
For Garnish
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Saute Aromatics: In a large pot, heat coconut oil and saute garlic, ginger, and carrot until fragrant.
- Add Ingredients: Add cauliflower, green onions, coconut milk, water, curry paste, peanut butter, soy sauce, turmeric, cayenne, and salt. Stir to combine.
- Simmer: Add red pepper, chickpeas, and peas. Simmer until vegetables are tender.
- Serve: Garnish with cilantro, green onion, and chopped nuts before serving.
Notes
- You can adjust the spice level by adding more or less cayenne pepper.
- Feel free to add other vegetables like bell peppers or broccoli.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg