Taking that little extra step of roasting the cauliflower before adding it to the curry makes all the difference to this vego-friendly heartwarming curry. With plenty of protein from the chickpeas and plenty of flavour from Marion’s Kitchen Thai Red Curry kit, this meal will be on high rotation in your kitchen too.
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 (14 oz) can chickpeas, drained
roughly chopped coriander (cilantro) to serve
sea salt
Preheat the oven to 200°C
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.
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.
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).
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.
