Thai Coconut Peanut Cauliflower Curry Recipe

Ingredients

• 1/2 tablespoon coconut oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 large carrot, thinly sliced
• 1 small head cauliflower, broken into florets (3–4 cups)
• 1 bunch green onions, diced
• 1 (15 ounce) can lite coconut milk
• 1/3 cup water or vegetarian broth
• 2 tablespoons red curry paste
• 2 tablespoons natural creamy peanut butter (or cashew butter)
• 1/2 tablespoon gluten-free soy sauce or coconut aminos
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper, plus more if desired
• 1/2 teaspoon salt
• 1 red pepper, julienned
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup frozen peas
• Fresh cilantro
• Green onion
• Chopped peanuts or cashews

Instructions

1. 1

   Prepare the Base: Heat the coconut oil in a large skillet or pan over medium heat. Add the minced garlic and freshly grated ginger, sautéing until fragrant and lightly golden, about 1-2 minutes.

2. 2

   Add Vegetables: Stir in the thinly sliced carrot and cauliflower florets. Cook for about 5 minutes until they start to soften.

3. 3

   Mix Curry Sauce Ingredients: Pour in the lite coconut milk and ⅓ cup water or vegetarian broth. Stir to combine, then add the red curry paste, natural creamy peanut butter, gluten-free soy sauce, ground turmeric, cayenne pepper, and salt. Mix well until the peanut butter is fully incorporated.

4. 4

   Simmer the Curry: Reduce the heat to low and simmer the curry gently for 10-12 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened slightly.

5. 5

   Add Additional Vegetables and Chickpeas: Stir in the julienned red pepper, rinsed and drained chickpeas, frozen peas, and diced green onions. Cook for an additional 5 minutes to warm through and let flavors meld.

6. 6

   Garnish and Serve: Remove from heat. Garnish with fresh cilantro, additional diced green onions, and chopped peanuts or cashews for a crunchy texture. Serve hot over steamed rice or your favorite grain.