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