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Cauliflower Green Curry Recipe

Cauliflower Green Curry
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped.

This recipe was featured as part of our Winter Ingredients photo gallery.

INGREDIENTS
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 4 medium garlic cloves, thinly sliced
  • 3 tablespoons Thai green curry paste
  • 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup packed Thai basil leaves
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Steamed white or brown rice, for serving
INSTRUCTIONS
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.
  3. Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from the heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.
    Write a review | 5 Reviews
  • Cauliflower Green Curry Recipe
    4

    I don't know if it was the curry paste I used (it came from the Netherlands, and I've had bad luck in the past with processed products from there), but I found this lacking in flavour. I needed an extra 2 tablespoons of curry paste, and although it then had a tasty flavour, the already large amount of salt in the recipe was taken to tipping point thanks to the extra salt added by the curry paste. I'm talking the kind of saltiness where you take a mouthful, think, "Oh, that's yummy!" and then immediately realise you want to drink an entire bottle of water. Even if your curry paste is good, I'd recommend starting with a smaller amount of salt (1/2-2/3 the called for amount). It'd be a shame to make a quantity of food this big and then have it be inedible because of how salty it is, and after eating half of this, that was the position I was in. The salt may be less of a problem if you serve with plenty of rice, but I really just wanted a hot, spicy stew, so I served it without any. It might also be good with some more basil, or even with some other herbs added. Overall, this is a tasty dish, and with perhaps some slight modifications, I'd make it again.

  • Cauliflower Green Curry Recipe
    5

    Great flavor! It sounds like the nam pla suggestion would give it a little more of an authentic flavor, but the original recipe is real good too. I was worried that the dish was too watery, but the rice just soaked it up and came out just right. Thanks.

  • Cauliflower Green Curry Recipe
    4

    Another tip to make it more authentic would be to skim some of the coconut fat(about a quater of the can) from the can (dont shake it before opening) and use that as the cooking medium instead of oil. Add the water into the remaining coco milk in the can and stir before continuing with the recipe. If you want to avoid Nam pla, try a combo of veg broth, soy suace and salt to taste. Pic up a copy of Nancy McDermotts "Real Vegetarian Thai"

  • Cauliflower Green Curry Recipe
    5

    I made this and it's absolutely delicious! I added some red bell pepper & spinach for more color.

  • To make this more authentic, substitute fish sauce (nam pla) for soy sauce.

    Ideally there is a balance in teh salty/sweet/spicy/tangy flavors, which you may need a bit of sugar added to achieve (1-3 tsp).

    Expect a little oil to rise to the surface of the sauce when it's cooked right.

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