Make your favorite Thai take-out vegan coconut curry dish right at home! You can add any vegetable of choice. This time we added cauliflower, but tastes really good with potatoes also.
A few cashews and coconut milk give the curry a rich, silky texture. The leftover sauce is perfect to spoon over rice for another meal!
- 1 large head of cauliflower
- 1 can of coconut milk
- 1 tspn ginger & garlic
- 1 tspn turmeric
- 1/4 cup cashews
- 1/2 tspn cumin
- Pinch of saffron
- Salt to taste
- Cilantro & jalapeño
-
Boil 1 head of cauliflower break into smaller florets or keep solid
Blend together coconut milk and rest of ingredients set aside.
Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
Pour the blended mixture in the pot with garlic, add the cauliflower. Add the saffron to pot.
Simmer for 15 minutes.
Garnish with cilantro and jalapeños.
Enjoy over rice!