If you are vegetarian and come over for dinner, most likely you will be enjoying this recipe for Cauliflower Green Curry. It has become a regular option for dinner as it is so easy to make. What makes it so easy to make? Using a pre-made green curry paste to save time. You could also make your own green curry paste if you have a favorite recipe.
We have been trying to eat more vegetarian dishes during the week, and ones that do not include pasta. Why do most vegetarian cookbooks always add pasta to the mix? I have been working on some vegetable heavy recipes over the last few months, and this one is a regular.
It is a snap to make, and you can have dinner on the table under thirty minutes if you decide not to serve with rice. With rice, you will need another fifteen minutes, which still is not bad. I have made this recipe using a pre-made green curry paste, as well I have made my own paste. I use this recipe and I leave out the fish sauce. It doesn’t take long either, but it can be hard to find some of the ingredients.
The rest is so easy, and basically, it involves cooking everything together and then enjoying. I like to serve it with toasted unsweetened coconut flakes as well as toasted pumpkin seeds. It gives the Cauliflower Green Curry some great texture.
- To save time use pre-made green curry paste or your favorite red or yellow curry
- Toast the coconut flakes as well as the pumpkin seeds to add some crunch
Recipe: Cauliflower Green Curry
- 1 tablespoon olive oil or ghee
- 2 pounds cauliflower, stemmed and cut into florets
- 2 – 3 tablespoons green curry paste – depending on how much curry flavor you like; we prefer 3 tablespoons
- 15 ounces full-fat or light coconut milk; we prefer the full-fat as the curry thickens up more
- handful cilantro washed, patted dry and roughly chopped
- 1 lime cut into slices
- 1/2 cup unsweetened coconut flakes, toasted
- 1/2 cup pumpkin seeds, toasted
- serve with pre-cooked rice
- Heat olive oil or ghee over medium-low heat.
- Add the cauliflower, stir and cook until like golden brown.
- Add the curry paste and stir, then mix in the coconut milk.
- Stir well, and cook over low heat until the cauliflower is fork tender and the sauce is thickened. This step will take about 20 minutes.
- Remove from the heat and serve over rice if desired.
- Top with cilantro, coconut flakes, and pumpkin seed.
More Recipes using Cauliflower