Quick Red Cauliflower Curry

quick-red-cauliflower-curry
Photo by Levi Brown
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 330 calories
    • Fat 23 g
    • Sat Fat 17 g
    • Cholesterol 0 mg
    • Sodium 750 mg
    • Protein 9 g
    • Carbohydrate 29 g
    • Sugar 9 g
    • Fiber 6 g
    • Iron 5 mg
    • Calcium 96 mg

Cook 1 cup yellow onion in canola oil until tender.

Add thai red curry paste, season with ½ teaspoon salt and ¼ teaspoon pepper, then cook until fragrant.

Stir in cauliflower florets, sweet potatoes, and unsweetened coconut milk and chicken broth. Simmer until tender, 20 minutes. Stir frozen peas. Serve with cooked jasmine rice.

Ingredients

  1. Check 1 cup chopped yellow onion
  2. Check 1 tablespoon canola oil
  3. Check ¼ cup thai red curry paste
  4. Check kosher salt and black pepper
  5. Check 4 cups cauliflower florets
  6. Check 2 peeled and chopped medium sweet potatoes
  7. Check cups unsweetened coconut milk
  8. Check cups chicken broth
  9. Check 1 cup frozen peas
  10. Check jasmine rice, for serving

Directions

  1. Cook 1 cup yellow onion in canola oil until tender.
  2. Add thai red curry paste, season with ½ teaspoon salt and ¼ teaspoon pepper, then cook until fragrant.
  3. Stir in cauliflower florets, sweet potatoes, and unsweetened coconut milk and chicken broth. Simmer until tender, 20 minutes. Stir frozen peas. Serve with cooked jasmine rice.