Thai Cauliflower and Chickpea Red Curry

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

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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.

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