Indo Thai Cauliflower Curry

Dive into the vibrant flavors of this Indo Thai Cauliflower Curry, a delicious fusion of Indian and Thai culinary traditions that’s sure to elevate your dinner table. This hearty, plant-based dish combines tender cauliflower florets, green beans, and carrots simmered in a fragrant coconut milk base infused with Thai red curry paste, ground turmeric, and coriander. A touch of soy sauce, lime juice, and brown sugar adds the perfect balance of savory, tangy, and sweet notes. With a quick prep time of just 15 minutes, this one-pot curry is not only easy to make but also bursting with bold, aromatic spices. Served over fluffy jasmine rice and topped with fresh cilantro and a hint of red chili, if you dare, this curry makes a wholesome, comforting meal that’s naturally gluten-free, dairy-free, and irresistibly satisfying. Perfect for weeknight dinners or meal prepping, this dish is guaranteed to awaken your taste buds and transport you to the tropics in every bite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 cups cauliflower florets
• 2 tablespoons coconut oil
• 1 large red onion, finely chopped
• 1 tablespoon ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 can (400ml) coconut milk (full fat)
• 1 cup vegetable stock
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 1 cup green beans, trimmed
• 1 medium carrot, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 red chili, thinly sliced (optional, for garnish)
• 4 servings jasmine rice, cooked (for serving)

Directions

Step 1

Heat the coconut oil in a large pot or deep skillet over medium heat.

Step 2

Add the chopped red onion and sauté for 2-3 minutes until softened.

Step 3

Stir in the minced ginger and garlic, and cook for 1 minute until fragrant.

Step 4

Add the Thai red curry paste, ground turmeric, and ground coriander to the pot. Cook for 1-2 minutes, stirring constantly to let the spices bloom.

Step 5

Pour in the coconut milk and vegetable stock. Stir well to combine, scraping up any browned bits from the base of the pot.

Step 6

Season the curry with soy sauce, lime juice, and brown sugar. Taste and adjust seasoning as needed.

Step 7

Add the cauliflower florets, green beans, and carrots to the pot. Stir to coat the vegetables in the curry sauce.

Step 8

Bring the curry to a gentle simmer and cook for 15-20 minutes, or until the vegetables are tender but not mushy.

Step 9

Once cooked, stir in the fresh cilantro. Taste and adjust for salt or lime juice, if necessary.

Step 10

Serve the curry hot over freshly cooked jasmine rice. Garnish with sliced red chili, if desired.

Nutrition Facts

Serving size	(1587.5g)

Amount per serving	% Daily Value*
Calories	1453.6

Total Fat 34.6g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3494.6mg	0%
Total Carbohydrate 253.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 24.0g
Protein 38.3g	0%

Vitamin D 0IU	0%
Calcium 300.0mg	0%
Iron 8.2mg	0%
Potassium 2834.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 10.4%

Carbs: 68.6%