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:

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.

Avocado & Hummus Frozen Lollies

Plant-based iced treats have been predicted as the hottest (or coldest) food trend for 2023!

Discovering 4 Cape indigenous ingredients

Try this slaaitjie from Cape wild foods expert, Loubie Rusch. It contains deliciously juicy tart leaves from 3 succulent plants: sea pumpkin, sunrose and spekboom and the vegan ricotta balls are flavoured with fragrant wild rosemary.

Kelp Ravioli

Baked kelp ravioli filled with pesto on fresh tomato sauce with vegan parmesan and olive oil. Phil Mansergh of The Kelp Shack presents a completely unique method (developed by Phil) using the kelp frond as “nature’s ravioli”.

Cape Spice Soga Grapefruit & Rasberry Fiz

Sweet, sour, spicy and fizzy – and a gorgeous coral colour – try this delicious cocktail by renowned mixologist and cocktail specialist, Owen O’ Reilly.

Food that fuels your purpose

In this recipe certified Ayurvedic Nutritionist, Michele Mistry uses Ayurvedic Spices for flavour and health and to help counteract the destabilising extremes of Autumn – Vata season.