This vegan thai green curry is really fresh and delicious! The cauliflower rice is more filling than you would expect and is a great superfood option! Cauliflower also has many health benefits, who knew?
Helps fight cancer
Boost Heart Health
Sulforaphane in cauliflower improves blood pressure and kidney function.
It’s Rich in Vitamins and Minerals
One serving of cauliflower contains 77% of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate and potassium.
Boost Your Brain Health
Cauliflower is a good source of vitamin B known for its role in brain development. It may even diminish age-related memory decline.
Cauliflower helps your body’s ability to detoxify in multiple ways.
Cauliflower is an important source of dietary fiber for digestive health.
I also noticed that a lot of thai green curries have fish in them. So make sure to check your thai green curry paste before! This is dairy-free, gluten-free and cruelty-free!
Ingredients (Serves 2)
-1 x cauliflower (98p)
-1 x bag of fresh or frozen stir-fry vegetables (£1)
-1 x jar of green Thai curry paste (97p)
-1 x tin of coconut milk (89p)
-1 x tin of chickpeas (54p)
Total price per person- £2.19
Pop your frozen stir-fry veg into a pan with a bit of coconut oil (or any vegan oil you have). Once thawed add the chickpeas and cook for about 5 minutes.Add 2/3 tablespoons of thai paste to the veg and stir along with the coconut milk. Then allow to simmer.
Whilst simmering your curry, cut the florets of the cauliflower into small rice sized pieces. Do not blend unless you have a trusty food processor which doesn’t over blend your cauliflower into a pulp! Pop the cauliflower pieces into a microwavable bowl and microwave for 5-7 minutes. Check on it every 2 minutes and stir. Alternatively, you could add salt, paprika or cumin for a wilder taste. Once done throw it in a bowl and scoff it down you!