Cauliflower Green Curry

Name: Cauliflower Green Curry
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, medium dice; 1 1/2 teaspoons kosher salt, plus more as needed; 4 medium garlic cloves, thinly sliced; 3 tablespoons Thai green curry paste; 1 (13- to 14-ounce) can unsweetened regular or light coconut milk; 1/4 cup water; 1 tablespoon soy sauce; 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets; 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed; 8 ounces green beans, trimmed and cut into 1-inch pieces; 1/4 cup packed Thai basil leaves; 1 1/2 teaspoons freshly squeezed lime juice; Steamed white rice or brown rice, for serving (see Game Plan note)

Cauliflower Curry Asian Thai Healthy Vegan Vegetarian Soy Sauce Lime Juice Garlic Onions Lunch Dinner Make Ahead Weeknight Dinner Winter Vegetables Main Dish Easy

Save (417)

Rate

4 to 6 servings Easy

Total: 50 mins

6 Ratings

Ingredients (14)

2 tablespoons vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more as needed
4 medium garlic cloves, thinly sliced
3 tablespoons Thai green curry paste
1 (13- to 14-ounce) can unsweetened regular or light coconut milk
1/4 cup water
1 tablespoon soy sauce
1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
8 ounces green beans, trimmed and cut into 1-inch pieces
1/4 cup packed Thai basil leaves
1 1/2 teaspoons freshly squeezed lime juice
Steamed white rice or brown rice, for serving (see Game Plan note)

Try Amazon Fresh

Nutritional Information

Calories667
Fat44.36g
Saturated fat30.59g
Trans fat0.05g
Carbs60.7g
Fiber22.82g
Sugar18.03g
Protein17.68g
Cholesterol1.1mg
Sodium1304.18mg
Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped.

Game plan: You’ll need to make some steamed white or brown rice before you begin.

This recipe was featured as part of our Winter Ingredients photo gallery.

by Christine Gallary

Instructions

1Heat 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.
2Add 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.
3Add 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.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.