Roasted Cauliflower Thai Curry

Fri, 28 March 2025

Thai Curry with Turmeric-Roasted Cauliflower, Spinach, Green Peas & Tamarind.

 

Ingredients

• 1 small head of cauliflower, cut into florets

• 1 teaspoon ground turmeric

• 1 tablespoon potato starch

• 1 tablespoon spice bag seasoning

• 1 tablespoon black garlic peanut rayu

• 1 tin (400ml) coconut milk

• 1 tablespoon red Thai curry paste

• 1 teaspoon grated ginger

• 2 cloves garlic, minced

• 1 small onion, sliced

• 1 red pepper, sliced

• 1 small courgette, sliced

• 100g green peas (fresh or frozen)

• 100g fresh spinach

• 10g tamarind paste

• 1 tablespoon soy sauce

• 1 teaspoon lime juice

• 200g cooked chilled jasmine rice

• Fresh coriander for garnish

 

Method

1. Roast the cauliflower: Toss the cauliflower florets with turmeric, potato starch, and spice bag seasoning. Air fry at 200°C for 10 minutes until golden and crispy.

2. Make the curry base: Heat a pan over medium heat and add the black garlic peanut rayu. Sauté the onion, garlic, and ginger for 2 minutes until fragrant.

3. Build the sauce: Stir in the red Thai curry paste and cook for another minute. Pour in the coconut milk, then add the tamarind paste and soy sauce, stirring to combine.

4. Add the vegetables: Toss in the red pepper, courgette, and green peas. Let simmer for 5 minutes.

5. Add the spinach & cauliflower: Stir in the fresh spinach and allow it to wilt. Then add the crispy turmeric cauliflower and lime juice, mixing well. Simmer for another 2 minutes.

6. Serve: Spoon the curry over cooked chilled jasmine rice and garnish with fresh coriander.

 

The tamarind paste brings a lovely tangy depth to balance the coconut richnes!