Thai Red Curry with Cauliflower

The original recipe is just for cauliflower. I was a little short on cauliflower the first time I made it so I decided to add a bit of tempeh to bulk it out. That turned out so nice that I decided to just keep the tempeh in as a regular part of the recipe.

Thai Red Curry with Cauliflower (and Tempeh)

Slightly adapted from the Complete Vegetarian Cookbook by America's Test Kitchen

Ingredients

• 1 (400mL) can lite coconut milk
• 3 Tbsp. fish sauce
• 1 tsp. grated lime zest
• 1 Tbsp. lime juice
• 1 Tbsp. packed brown sugar
• 2 tsp. Thai red curry paste
• 1/2 tsp. red chile flakes
• 2 Tbsp. + 1 tsp. peanut oil
• 2 cloves garlic, minced
• 1 tsp. ginger paste
• 1 head cauliflower, cored and cut into 3/4" florets
• 200-250g tempeh, roughly chopped
• 1/4 c. water
• 1/8 tsp. coarse sea salt
• 1/4 c. fresh basil, torn into rough pieces

Directions

1. Whisk coconut milk, fish sauce, lime zest, lime juice, sugar, curry paste, and pepper flakes together in a bowl.
2. In a separate bowl, combine 1 tsp. oil, garlic, and ginger paste.
3. Heat remaining 2 Tbsp. oil over high heat until shimmering.
4. Add cauliflower, water, and salt. Cover and cook until cauliflower is just tender and translucent. (~5 minutes)
5. Uncover, add tempeh, and continue to cook, stirring occasionally, until liquid is evaporated and cauliflower is tender and well browned. (~10 minutes)
6. Clear centre of skillet, add garlic mixture, and cook, mashing mixture into skillet until fragrant. (~30 seconds)
7. Stir garlic mixture into cauliflower and reduce heat to medium-high.
8. Whisk coconut milk mixture to recombine. Add to skillet and simmer until slightly thickened. (~4 minutes)
9. Remove from heat and stir in basil.

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Variations

Vegetarian

Ingredients

• 1 (400mL) can lite coconut milk
• 3 Tbsp. Bragg Liquid Aminos or vegetarian fish sauce substitute
• 1 tsp. grated lime zest
• 1 Tbsp. lime juice
• 1 Tbsp. packed brown sugar
• 2 tsp. Thai red curry paste
• 1/2 tsp. red chile flakes
• 2 Tbsp. + 1 tsp. peanut oil
• 2 cloves garlic, minced
• 1 tsp. ginger paste
• 1 head cauliflower, cored and cut into 3/4" florets
• 200-250g tempeh, roughly chopped
• 1/4 c. water
• 1/8 tsp. coarse sea salt
• 1/4 c. fresh basil, torn into rough pieces

Vegan

Same as vegetarian version, just make sure your sugar is vegan.