Thai Coconut Peanut Cauliflower Curry Recipe
A vibrant and creamy Thai Coconut Peanut Cauliflower Curry featuring tender cauliflower florets and a rich blend of red curry, coconut milk, and peanut butter. This easy-to-make vegetarian curry is bursting with flavor, perfect for a comforting weeknight meal or a special occasion. It is enhanced with nutritious chickpeas and colorful vegetables, garnished with fresh cilantro, green onions, and crunchy nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Curry Ingredients
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3–4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if desired
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
For Garnish
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Prepare the Base: Heat the coconut oil in a large skillet or pan over medium heat. Add the minced garlic and freshly grated ginger, sautéing until fragrant and lightly golden, about 1-2 minutes.
- Add Vegetables: Stir in the thinly sliced carrot and cauliflower florets. Cook for about 5 minutes until they start to soften.
- Mix Curry Sauce Ingredients: Pour in the lite coconut milk and ⅓ cup water or vegetarian broth. Stir to combine, then add the red curry paste, natural creamy peanut butter, gluten-free soy sauce, ground turmeric, cayenne pepper, and salt. Mix well until the peanut butter is fully incorporated.
- Simmer the Curry: Reduce the heat to low and simmer the curry gently for 10-12 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened slightly.
- Add Additional Vegetables and Chickpeas: Stir in the julienned red pepper, rinsed and drained chickpeas, frozen peas, and diced green onions. Cook for an additional 5 minutes to warm through and let flavors meld.
- Garnish and Serve: Remove from heat. Garnish with fresh cilantro, additional diced green onions, and chopped peanuts or cashews for a crunchy texture. Serve hot over steamed rice or your favorite grain.
Notes
- For a spicier curry, increase the cayenne pepper to taste.
- Use cashew butter as a peanut butter substitute for a different nutty flavor.
- Serve with jasmine rice or quinoa for a complete meal.
- Adjust the consistency of the curry by adding more water or vegetable broth if desired.
- This curry can be made ahead and reheats well, allowing flavors to deepen.
- Ensure to use gluten-free soy sauce or tamari to keep the dish gluten-free.
Keywords: Thai curry, coconut peanut curry, cauliflower curry, vegetarian curry, gluten-free curry, easy curry recipe, healthy Thai food