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.
