Thai Green Curry with Cauliflower
Did you make this recipe?
As I was making my menu for the week, I realized just how crazy busy my week actually was. There is not even 1 night free, which isn’t unusual anymore. Instead of freaking out, I remembered that I prayed for all of this. The healthy kids, a wonderful husband, a job, a church we love, friends, etc. Each of those bring much happiness, and much busyness. There are athletic practices, music practices, church group, fundraiser dinners, church and even a Bieber concert thrown in there this week.
Instead of feeling defeated before the week has really begun, I go back to my menu and start trying to figure it out. I need to make dinners that are delicious, healthy, plant-based & easy. Keyword here, EASY!
I know I’m not the only one with busy nights, in fact, many of my friends and those I coach are constantly telling me how they eat out most nights and just can’t find the time to make a good “home-cooked” meal. But trust me, but with a little planning, you can make a good-for-you meal just as quickly as it’d take you to drive somewhere and grabbing something to go. And just in case you need a little extra help, here’s my downloadable Weekly Menu Planner to make dinners a little easier for you.
As for a recipe, well I have that too! Whether you have had Thai food or not, this Thai Green Curry with Cauliflower will take you on a little culinary adventure and is a perfect start to your meal planning. This is a wonderfully, rich & creamy dish, with just enough heat to make you smile. Best of all, it’s so, so easy to make and takes less than 30 minutes!
I’ve seen other recipes like this (at restaurants) that use shrimp, but I find that cauliflower is an amazing substitute for shrimp. Speaking of shrimp, back in the day, I use to love shrimp cocktail, but with my son’s food allergies and my choosing to go vegan, I tried using raw cauliflower instead of shrimp, and realized it tastes even better dipped in cocktail sauce then cold shrimp. You’ll have to try it one day!
Anyways, back to this recipe.
Remember when I said a little planning goes a long way? So does a little prepping. If you can make a batch of rice at the beginning of the week, or even just start a batch in your rice cooker when you get up in the morning, you’ll find that dinners come together a whole lot quicker. A nice big pot of Jasmine rice was already waiting for me, so all I needed to do was make the sauce (don’t forget to rinse, rinse, rinse, your rice to get all the starches off before you start cooking….you’ll know to stop rinsing when the water looks clear).
Grab your pot (or wok) and melt your coconut oil. Blend in the green curry paste then toss in your red pepper strips, chopped onions and cauliflower. Cook this down for a few minutes until everything starts to soften.
Now, we’re going to make this nice and creamy by adding in the creamy coconut milk! I used So Delicious Culinary Milk because it’s my favorite, but realized that I wanted to make it a little more saucy, so I ended up adding about another ¼ C of Unsweetened Coconut Milk and made my daughter extra happy.
Keep stirring, because you don’t want this to burn, then toss in your baby spinach. Stir to incorporate it all in together and “ta-da”, you just made your own, home-cooked Thai dinner from scratch in about 10 minutes. Just plate your rice, top with sauce and veggies and if you really want to add another layer of flavor, squeeze some fresh lime juice on top…..YUM!!!!
Thai Green Curry with Cauliflower
Yield 4 -5
Delicious and easy, plant-based & allergy-free, Thai Green Curry with Cauliflower to impress your family & friends.
- 2 TB. Coconut oil
- 3-4 TB. Thai Green Curry Paste
- 1 Red bell pepper, seeded & cut into strips
- ¼ Yellow Onion, chopped
- 1 medium cauliflower, florets chopped into bite-size pieces
- 1 14-oz can regular coconut milk (not light)
- 8 oz. fresh baby spinach
- Crushed Red Pepper (to taste)
- Cooked jasmine rice
- Cook rice according to directions
- In a pot (or wok), melt coconut oil. Stir in green curry paste then add in sliced bell peppers, onions,and cauliflower. Stir often, making sure there is no browning, 3-4 minutes.
- Add in coconut milk, spinach and crushed red pepper if using.
- Let cook 5 minutes, and allow flavors to meld together.
- Serve with rice.
Cuisine Indian, Top 8 Free, Vegan
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