Syrnyk
Thai Coconut Cauliflower Curry
Gather all ingredients and chop the cauliflower into florets, mince the garlic and ginger, and dice the onion. Prepare your cooking space to start the dish.
Ingredients:
Sauté Aromatics
In a large saucepan, heat a bit of oil over medium heat. Add the diced onion, minced garlic, ginger, and chopped chili pepper. Sauté until the onion is translucent and fragrant.
Add Cauliflower and Coconut Milk
Stir in the cauliflower florets and coconut milk. Cook for a few minutes until the cauliflower begins to soften.
Simmer with Broth and Seasoning
Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat and simmer for about 15 minutes until cauliflower is tender.
Enjoy!
Serve the curry hot, garnished with fresh cilantro. It pairs perfectly with rice or naan bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add some lime juice before serving for an extra zing!
Nutrition Facts
| Total Fat6grams | 9.0% |
| Saturated Fat2grams | 9.0% |
| Sodium150mg | 7.0% |
| Total Carbohydrates12grams | 4.0% |
| Fibers2grams | 6.0% |
| Total Sugars1grams | |
| Protein2grams | |
| Vitamin A125mcg | 16.0% |
| Vitamin C15mg | 18.0% |
| Vitamin K12mcg | 11.0% |
| Calcium20mg | 2.0% |
| Magnesium15mg | 4.0% |
| Potassium200mg | 4.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
