Print

Cauli Coconut Curry

Use any cauliflower (romanesco white, orange, green…) for this cozy warming Thai-brothy curry. The perfect cockle warmer.

Prep: 15 mins / Cook: 35 mins

Serves 3 - 4



Ingredients


  • 1 cauliflower, cut into chunky pieces

  • 2-3 handfuls of other seasonal veg, cut into chunks*

  • A glug of olive oil

  • Sea salt and freshly ground pepper

  • 2 garlic cloves

  • 1 thumb of ginger, peeled

  • 1/2 fresh red or green chilli, roughly chopped (more or less, to taste)

  • 1 tbsp turmeric

  • 1 onion or 2 leeks, roughly chopped (peel onion first)

  • 1 heaped tbsp peanut butter

  • 1 lime, juice and zest

  • A large handful of fresh mint and/or coriander

  • 1 tbsp soy sauce

  • 1 tin coconut milk

  • 250ml veg or chicken stock

  • A large handful of desiccated coconut, toasted

  • Mint and/or coriander, to serve



Method


1. Preheat the oven to 200°C/Gas 6. Pop in a roasting tray to warm.

2. Toss your cauliflower and other veg with a splash of oil. Season with salt and pepper. Roast in the preheated tray for 25 mins, or till tender and nicely coloured.

3. Meanwhile, blitz the garlic, ginger, chilli, turmeric, onion/leek, peanut butter, lime juice and zest, mint/coriander, sesame oil and soy sauce in a food processor or blender, to a saucy paste.

4. Add the coconut milk and stock to the paste. Blend to mix.

5. Pour the sauce into the roasting tray over the roast veg. Cook for 5-10 mins to warm the sauce.

6. Delicious with rice and a dusting of toasted coconut and fresh mint or coriander leaves over the top.

*Try sweet potatoes, squash, runner beans, potatoes - any fairly firm veg that roasts well. Leafy greens work too, but swirl them in when you add the sauce to the roasted cauli.