Cape Town
31 May – 2 June 2024
Cape Town International Convention Centre (CTICC 2)

Johannesburg
26 July – 28 July 2024
Kyalami International Convention Centre

Rugani
Thai Cauliflower and Chickpea Red Curry

Thai Cauliflower and Chickpea Red Curry

Who doesn't love a delicious Thai Red Curry and this simple to make recipe does not disappoint!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.

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