Description
This Thai Coconut Peanut Cauliflower Curry is a vibrant, plant-based dish that combines creamy coconut milk, spicy red curry paste, and rich peanut butter for a flavorful and comforting meal. Loaded with cauliflower, carrots, chickpeas, and green onions, it’s a nutritious and satisfying curry perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Curry Ingredients
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3–4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if desired
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
For Garnish
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Heat the oil: In a large skillet or pan, warm the coconut oil over medium heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add minced garlic and freshly grated ginger to the hot oil, cooking until fragrant and slightly golden, about 1-2 minutes.
- Add vegetables: Stir in the thinly sliced carrot, cauliflower florets, and diced green onions, cooking for about 5 minutes until they begin to soften.
- Add liquids and spices: Pour in the lite coconut milk and water or vegetarian broth. Stir in red curry paste, creamy peanut butter, gluten-free soy sauce, ground turmeric, cayenne pepper, and salt. Mix thoroughly to combine all ingredients.
- Simmer curry: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add remaining vegetables and chickpeas: Stir in julienned red pepper, chickpeas, and frozen peas. Continue to simmer for an additional 5 minutes until the red pepper softens and the peas are heated through.
- Adjust seasoning: Taste the curry and add more cayenne pepper or salt if needed, adjusting the heat and flavor to your preference.
- Garnish and serve: Remove from heat and garnish with fresh cilantro, additional green onion slices, and chopped peanuts or cashews for texture and extra flavor. Serve hot with steamed rice or your favorite side.
Notes
- You can substitute peanut butter with cashew butter for a milder nut flavor.
- Adjust the cayenne pepper to control the spiciness of the curry according to your taste.
- Use gluten-free soy sauce or coconut aminos to keep the recipe gluten-free.
- This curry pairs well with jasmine rice, quinoa, or naan bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.
