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