Cauliflower Coconut Curry

That meal prep life

More vegetarian food! And it's absolutely delicious!

My biggest problem with doing a “weekend big shop” is that you can never trust the meat to last more than 3-4 days, so by the time you’ve hit Friday, your options are really limited.

Bright yellow loveliness

A simple way to combat this, something I really should have considered earlier, is to lose the meat. This involves expanding the selection of veggies that I eat. I have a love-hate relationship with cauliflower. I hate when it’s made to be something its not – rice/pizza bases it is NOT. However, it brings an incredible texture to soup.  And I hoped it would be nice in a curry (don’t worry, it is).

This meal is great - low in calories, main ingredients unlikely to go bad in 5 days, delicious and easy to whip up! You could also mix up the veg – spinach, peas, carrots would all work here.

Serves 4

Ingredients

• 1 tbsp vegetable oil
• ½ red onion, diced
• 4 garlic cloves
• 1 thumb fresh ginger, grated
• 1 green chili, deseeded
• 1 heaped tbsp. red curry paste (paste recipe here)
• 1 tbsp turmeric
• 1 tbsp mild curry powder
• 2 tsp cumin
• 2 tsp ground coriander
• Pinch cayenne
• 1 can coconut milk
• 250ml vegetable stock
• 1 head of cauliflower, chopped as small as you like
• A handful of baby corn, diced thinly
• 1 can chickpeas, drained and rinsed

Method

Heat the vegetable oil and fry off the onion for a few minutes. Throw in the garlic, ginger and chilli and fry off for a few more minutes.

Add the curry paste and mix well.

Then stir in all the spices and season with salt and pepper.

Pour over the coconut milk and stock and bring to a simmer. Throw in the cauliflower, corn and chickpeas, and cover.

Simmer for 25 minutes, stirring every so often until the cauliflower is cooked through.

Serve with some lovely rice – I did my favourite broccoli & rice to add in more veg and keep it colourful.