Here’s the rewritten version for the Love With Recipes site:
Cauliflower Thai Red Curry
Description:
This fiery-red Thai curry with sautéed cauliflower is a comforting and flavorful dish perfect for a weekday dinner. The aromatic curry paste blends harmoniously with the coconut milk, balancing the spices to create a rich and aromatic curry. Paired with sticky rice, it’s a warm, satisfying meal that will quickly become a favorite!
Cuisine: Thai
Course: Dinner
Diet: Vegetarian
Ingredients:
- 2 heads of Cauliflower (Gobi)
- Salt, to taste
- 2 Bay leaves (Tej Patta)
- 2 tablespoons Oil
- 2 Onions, finely chopped
- 2 teaspoons Ginger, finely chopped
- 3 Cardamom pods/seeds (Elaichi)
- 1 teaspoon Cumin seeds (Jeera)
- 2 sprigs Coriander (Dhania) leaves, finely chopped with stalks
- 1/4 cup Thai Red Curry Paste
- 400 ml Coconut milk
- 1 Lemon
Preparation Time: 20 minutes
Cook Time: 20 minutes
Instructions:
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Begin by bringing a pot of water with salt to a boil. Add the cauliflower florets and bay leaves. Boil for about 2 minutes. Turn off the flame and drain the excess water. Transfer the cauliflower into a bowl of chilled water to stop the cooking process and keep the florets firm.
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Heat oil in a pan over medium heat. Add the cardamom pods and cumin seeds, allowing them to splutter for a few seconds.
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Add the chopped onions, ginger, and coriander stalks to the pan. Sauté for about a minute until the raw smell of the onions disappears.
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Stir in the Thai Red Curry Paste and coconut milk, bringing the mixture to a boil.
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Add the boiled cauliflower to the pan and simmer for 8-10 minutes, allowing the flavors to blend and the curry to thicken.
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Taste and adjust seasoning as needed. Squeeze in fresh lemon juice to finish.
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Garnish the curry with chopped coriander leaves and serve hot with sticky rice or lemongrass rice. You can also pair it with a refreshing veg papaya salad.
Enjoy this flavorful and aromatic Cauliflower Thai Red Curry!
This version should work great for the Love With Recipes site!
