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Tima A.

Thai-Inspired Cauliflower Curry


For the November Fresh Food Box, the Peer Health Educators on the Healthy Eating team are preparing Thai-inspired cauliflower and chickpeas curry, yum! 😋 Find the recipe below!


Adapted from the Modern Proper and Rachel Cooks.

Ingredients

In your FFB, you will find:

  • Spice bag containing:

    • Bay leaf

    • Ginger powder

    • Curry powder

    • Cinnamon

    • Cayenne pepper

    • Cumin

  • Olive oil (1 tbsp)

  • Half a head of cauliflower

  • 4 cloves garlic

  • Tomato

  • Yellow onion

  • Sweet potato

  • Can of chickpeas

  • Can of coconut milk

  • 1.5 cups of white basmati rice


To taste: salt and lime/lemon juice.


Instructions

  1. Heat olive oil in a pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the garlic and spice bag and cook until fragrant, about 1 minute.

  2. Very finely chop the tomato and add to pan.

  3. Increase the heat to high and stir in the coconut milk. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

  4. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot).

    1. If you don't have a blender, feel free to skip this step.

  5. Peel sweet potato and cut into small-medium cubes. Cut the cauliflower into small florets.

  6. Bring the curry to a boil over high heat. Add the cauliflower, chickpeas and potatoes.

  7. Return the heat to low, and simmer until fork tender, about 20-25 minutes. Season to taste with salt and a squeeze of lemon.

  8. While pot is simmering, cook the rice by:

    1. Adding 3 cups water to 1.5 cups of rice (2 to 1 ratio). Add salt to taste.

    2. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.

    3. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. Drain off any excess water if there is any (there shouldn’t be).

  9. Serve curry over rice. Garnish with cilantro (optional).


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