Rugani
Thai Cauliflower and Chickpea Red Curry

Thai Cauliflower and Chickpea Red Curry

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

Green Goddess Fizz

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

Vegan Poke

Vegan Poke

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

Superfood Protein Smoothie Bowl

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

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.

Discovering 4 Cape indigenous ingredients

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

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”.

Food that fuels your purpose

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.