Sunday, March 8, 2015

Thai Cauliflower Curry

I love to cook Thai food. This vegetarian curry has bright flavors and a creamy, light texture. Potatoes give it substance. Cauliflower pairs well with coconut milk. Tangy lime and warm's all here!

This cauliflower curry gives you energy and contentment. My husband loves it. Full of omegas, vitamins, antioxidants, fiber and other good things, you'll be happy you prepared this nutritious, 30-minute meal. Just chop and drop the ingredients into the pot, simmer and serve. Minimal effort, big reward. Jasmine rice, chapati or roti is nice with it too.

Thai Cauliflower Curry

Serves 4

Some Notes & Tips

Rapunzel is my go-to veggie bouillon for its clean taste. I find it at Whole Foods or buy it online at Amazon. It's a lifesaver for quick soups. It's easy to store and tastes like homemade stock. But you can swap it and the water for 3 cups of your favorite broth or stock.

Coconut Cream  is very good in this recipe. You can find it online, in the Latin or Asian sections of most markets. If you don't want to search for it then use the coconut cream that floats to the top of a can of full fat coconut milk. Thai Kitchen is a good brand of coconut milk that's found in most markets. Just don't shake the can before opening.  I find a half a cup of coconut cream lends a good amount of creaminess and mild tropical notes to this curry. But you are free to use more if you're in the mood. 

Let's also talk Thai curry paste... I've tried several kinds. Maesri is my favorite. It's well rounded and flavorful. Some curry pastes have a bitter aftertaste. Maesri comes in small cans for convenience.

Two generous teaspoons of Thai curry paste gives this soup a lively kick. You can find it online or in Asian markets. 

I use a microplane zester and easily grate the garlic and ginger into the soup. A garlic press will work too. 


  • 3 cups chopped cauliflower
  • 1 bunch of scallions (4-6) diced. Reserve the dark green parts for serving.
  • 2 garlic cloves, minced 
  • 1 inch piece of ginger, peeled and grated
  • 1 large carrot, peeled and chopped
  • 1 baking potato, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 lime
  • 1-2 generous teaspoons of Thai red, green or yellow curry paste. I use Maesri brand. 
  • Generous 1/2 cup of coconut cream (see notes for explanation)  
  • 2 vegetable bouillon cubes. I use Rapunzel No Salt Vegetable Bouillon Cubes.
  • 3 cups of water
  • Oil for cooking
  • Salt to taste
  • Serving Options: more lime wedges, finely grated lime zest


Put some coconut oil and the curry paste in a soup pot and cook on medium heat for about a minute or until the paste is fragrant. Add 3 cups of water, the white and light green parts of the scallions, cauliflower, potatoes, garlic, ginger, carrots, celery and vegetable bouillon cubes.  Salt to taste and bring to a boil. Reduce the heat, cover the pot and simmer for about 10-15 minutes or until the vegetables and potatoes are tender. Stir in the coconut cream, adjust the salt and squeeze in some lime juice. Sprinkle the diced green parts of the scallions on top and serve.    

Bon Appetit!


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