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
½ large head of cauliflower or 1 small cauliflower
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.