Roasted Cauli & Chickpea Red Curry

Marion’s Kitchen Roasted Cauli & Chickpea Red Curry INGREDIENT Roasted Cauli & Chickpea Red Curry European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

Marion’s Kitchen Thai Red Curry, which includes:

THAI Red Curry Paste
Coconut Milk
Dried Thai Herbs & Chilli
Bamboo Shoots

2 tbsp vegetable oil, plus 1 tbsp extra

500g (about 1 lb) cauliflower florets

400g can chickpeas, drained

roughly chopped coriander (cilantro) to serve

sea salt

Instructions

STEP 1

Preheat the oven to 200°C

STEP 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.

STEP 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.

STEP 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).

STEP 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.