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Roasted Cauliflower Chickpea Red Curry | Marion's Kitchen
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Prep Time
15m
Cook Time
25m
Total Time
40m
This Roasted Cauliflower Chickpea Red Curry recipe features Marion's Kitchen Thai Red Curry, coconut milk, dried Thai herbs & chili, and bamboo shoots. The cauliflower and chickpeas are roasted in vegetable oil, then combined with the curry for a flavorful and satisfying dish. Serve with coriander and sea salt.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Preheat the oven to 200°C
2
Place cauliflower florets onto a roasting tray and toss with vegetable oil and season with salt. Roast in the oven for 20 minutes or until deeply golden and slightly charred at the edges.
3
Heat the remaining 1 tablespoon of oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
4
Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).
5
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the roasted cauliflower and chickpeas. Simmer for 2 minutes to warm through the vegetables. Remove from heat and top with coriander.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories617kcal30%
-
Fat48g2%
-
Saturated Fat29g1%
-
Carbohydrates38g1%
-
Fiber13g0%
-
Sugar8g0%
-
Protein12g0%
-
Cholesterol0mg0%
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Sodium847mg42%
Percent Daily Values are based on a 2,000 calorie diet.