Cauliflower Curry


  • 1 tablespoon (tbs) of coconut oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 2 tbs of Lush Thai Red Curry Paste (or preferred flavour)
  • 400ml Coconut cream
  • 2 tbs fish sauce
  • Juice of ½ lime
  • 1 tbs of coconut sugar
  • 600gm of cauliflower, trimmed, cut into florets
  • 1 handful of green beans
  • Fresh coriander


  1. Heat oil in wok, add onion and cook until softened.
  2. Add garlic and cook for 1 minute. 
  3. Add curry paste and cook for 1 minute or until fragrant. 
  4. Spoon thick top layer of coconut cream into wok. Cook, stirring, for 3 minutes or until oil separates and rises to the top. 
  5. Add fish sauce, lime juice, coconut sugar and remaining coconut cream. Bring to the boil. Reduce heat to medium-low. 
  6. Add cauliflower and beans. Simmer for 5 to 10 minutes or until vegetables are tender. 
  7. Transfer to a dish. Sprinkle with fresh coriander.

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