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Cauliflower Green Curry Recipe

  • 4servings
  • 50minutes

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Source: www.chow.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium yellow onion, medium dice

  3. 1 1/2 teaspoons kosher salt, plus more as needed

  4. 4 medium garlic cloves, thinly sliced

  5. 3 tablespoons Thai green curry paste

  6. 1 (13- to 14-ounce) can unsweetened regular or light coconut milk

  7. 1/4 cup water

  8. 1 tablespoon soy sauce

  9. 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets

  10. 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed

  11. 8 ounces green beans, trimmed and cut into 1-inch pieces

  12. 1/4 cup packed Thai basil leaves

  13. 1 1/2 teaspoons freshly squeezed lime juice

  14. Steamed white or brown rice, for serving

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.

  2. Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.

  3. Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from the heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.

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