Name: Thai Cauliflower and Chickpea Red Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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; Limes; Spring Onion; Fresh Coriander; Sprouts; Basil

Jump to Recipe Print Recipe

Thai Cauliflower and Chickpea Red Curry

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

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

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.

Recipes we’re loving:

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce

Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.