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Thai Cauliflower and Chickpea Red Curry (V)

07/31/2020

Serves 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Ingredients

  • 2 tbsp oil (coconut oil if you have)
  • 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 Rugani 100% Ginger infused Carrot Juice
  • 1 tsp soy sauce
  • 150 g cauliflower
  • 1 tin cooked chickpeas, drained and rinsed

For Garnish:

  • Limes
  • Spring Onion
  • Fresh Coriander
  • Sprouts
  • Basil

Method

  1. Heat a large pot over medium heat.
  2. Add the coconut oil, onion, garlic, ginger and cook for 4-5 minutes
  3. Add the curry paste, turmeric and lemongrass and cook for a further 2 minutes.
  4. Add the coconut milk, Rugani 100% Ginger infused Carrot Juice and soy sauce, and stir through.
  5. Add the cauliflower and chickpeas and stir through.
  6. Cook until the cauliflower is just soft.
  7. Serve with white jasmine rice and top with fresh coriander, lime juice, spring onion, sprouts, and basil.