Veggie Loaded Thai Green Curry With Cauliflower Rice

This recipe is for a flavourful Thai green curry with a medley of vegetables, including carrots, Broccolini, and cauliflower rice. The aromatic curry paste, coconut milk, and zesty lemon or lime juice create a vibrant dish that's served alongside the finely grated cauliflower rice.


Serves 4 | Prep time: 25-30 mins


  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 1 onion, sliced

  • 2-3 tablespoons Thai green curry paste (depending on how spicy you like it)

  • 8 small carrots from a bunch

  • 350 ml vegetable stock

  • 1 tablespoon soy sauce

  • 1 bunch of Broccolini

  • 400 ml coconut milk

  • Juice of half a lemon or lime

Cauliflower rice:

½ large head of cauliflower or 1 small cauliflower

How to Make Cauliflower Rice:

To prepare the cauliflower rice, remove the leaves and set them aside for something else.


Chop the stalk and the cauliflower into smaller pieces. It is best to blitz the cauliflower in batches in a high-speed blender to avoid the cauliflower getting too wet. If you do not have a blender, simply use a cheese grater. Grate until a fine rice texture is formed. 


To cook the cauliflower rice, heat a large frying pan over medium heat with oil and sauté for 4-5 minutes, stirring often.

Thai green curry:

Mince the ginger and garlic. Slice the onions. Scrub the carrots clean and slice them in half lengthwise down the middle. Wash and chop the Broccolini. 

Heat a large pot with oil. Add the onions, garlic, and ginger. Sauté until translucent. 

Stir in the curry paste and cook for 2-3 minutes, stirring often. Pour in the vegetable stock. Add the carrots. Cook for 7-8 minutes on low heat. 

Pour in the coconut milk. At this stage, you can add a handful of the thinner stalked cauliflower leaves. Cook on low heat for a further 10 minutes. Do not boil as the coconut milk may split. Just before serving, add the Broccolini. Cook for 2 minutes.


Serve with a portion of cauliflower rice and garnish with fresh herbs or leaves from the carrot tops. 


**You can add any vegetables you wish to this curry. Add the harder vegetables like carrots, pumpkin, turnip, cauliflower, and potatoes in the early stages of the cooking process to ensure enough time to soften and cook.