Thai Cauliflower and Chickpea Red Curry

Who doesn't love a delicious Thai Red Curry and this simple to make recipe does not disappoint!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Ingredients

2 tbsp B-well oil
½ white onion, finely chopped
2 cloves garlic, finely chopped
60 g red curry paste
1 tsp ground turmeric
1 lemongrass stalk, halved
1 tin coconut milk
500 ml ginger infused carrot juice
1 tsp soy sauce
150 g cauliflower
1 tin cooked chickpeas, drained and rinsed

For the garnish

Limes
Spring Onion
Fresh Coriander
Sprouts
Basil

Instructions

Heat a large pot over medium heat.
Add the coconut oil, onion, garlic, ginger and cook for 4-5 minutes.
Add the curry paste, turmeric and lemongrass and cook for a further 2 minutes.
Add the coconut milk, ginger infused carrot juice and soy sauce, and stir through.
Add the cauliflower and chickpeas and stir through.
Cook until the cauliflower is just soft.
Serve with white jasmine rice and top with fresh coriander, lime juice, spring onion, sprouts, and basil.

Recipes we’re loving:

Gourmet Chocolate Cake w Pears, Almonds & Ganache

Still looking for that Sunday lunch finale? We’ve got you! This Gourmet Plant-Based Chocolate Cake by the incredible Marbz Serepo is proof that “decadent” and “health-conscious” can live on the same plate.

Sweet potato dumplings with Marula Nut and Wild Garlic savoury crumble

Chef Greg Henderson took Bettina Campolucci Bordi’s ‘Non-Meatballz’ to the next level at the Good Life Show. By wrapping the black bean base in sweet potato dough and steaming them like traditional dombolo, he fused global plant-based trends with local heritage. Infused with foraged marula nuts and cassava, it was a masterclass in indigenous, earth-conscious eating.

Teff and Coconut Chocolate Cake

Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner

Mango Berry Paradise Pie

For some Sunfired inspiration, try this tempting recipe from Dr. Aris Latham

Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble

This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.

Bettina Campolucci Bordi’s Chickpea Omelette

Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!

Tom Hunt’s Chocolate Tasting

Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.