All recipes

Thai-Style Red Curry w/ Cauliflower & Tofu

V
V*
DF
GF
Serves
2-3
Cook Time
45-60 minutes

A deeply aromatic Thai-style red curry built from a homemade paste, finished with roasted cauliflower and tofu for extra texture and depth. This leans into tradition while allowing a few practical, plant-friendly swaps.

A deeply aromatic Thai-style red curry built from a homemade paste, finished with roasted cauliflower and tofu for extra texture and depth. This leans into tradition while allowing a few practical, plant-friendly swaps.

IngredientsMethod

Ingredients

For the curry paste
  1. Dried red chillies |3| soaked for 30 mins and drained
  2. Mild red chillis |2| seeds removed
  3. Shallots |2| chopped
  4. Garlic cloves |4|
  5. Galangal |1 thumb| ginger if unavailable
  6. Lemongrass |1 stalk| tender part only
  7. Shrimp paste |2 tsp| miso not traditional but for my vegan pals
  8. Ground coriander |1 tsp|
  9. Ground cumin |1 tsp|
  10. White peppercorns |½ tsp|
  11. Kaffir lime zest |1 | (Persian lime if unavailable)
  12. Neutral oil |2 tbsp|
For the curry
  1. Cauliflower |1 small| cut into florets
  2. Firm tofu |280g| cubed
  3. Ground cumin |2 tsp|
  4. Ground coriander |2 tsp|
  5. Neutral oil |2 tbsp|
  6. Coconut milk |600ml|
  7. Kaffir lime leaves |2| optional
  8. Fish sauce |1–2 tbsp| to taste (soy sauce not traditional but for my vegan pals)
  9. Palm sugar |2 tsp| or coconut or brown sugar if unavailable
  10. Sea salt

Ingredients

For the salad
Tofu
150g
Chickpeas
1 can (400g)
Green Lentils
100g
Spinach
150g
Almonds
2 tbsp
Tempeh
100g
Olive oil
1 tsp
Avocado
1
Chilli Flakes
Pinch

Method

Roast the cauliflower & tofu
  1. Toss both with a little oil, the cumin, coriander and salt and pepper
  2. Roast at 200°C for 25–30 minutes until golden
Make the paste
  1. Combine all ingredients in a blender or mortar and pestle
  2. Pound or blend to a paste or leave slightly chunky
  3. Add a splash of water or oil if needed
Start the curry
  1. In a wide pan add the thick part of the coconut milk
  2. Cook over medium heat until it thickens, splits and the oil separates
  3. Stir in the curry paste and cook 3-4 minutes until very fragrant
  4. Add the remaining coconut milk, kaffir lime leaves if using, fish sauce and palm sugar
  5. Simmer gently for 5-10 minutes
Finish & serve
  1. Add the roasted cauliflower and tofu to the curry
  2. Simmer for another couple of minutes until coated and heated through
  3. Taste and season and serve with steamed jasmine rice

Method

The Method for the Recipe Content Goes Here
  1. Enter step one for the recipe here
  2. Enter step one for the recipe here and any further information.
  3. Enter step three for the recipe here.

Other tasty recipes to try...

View all
Pasta alla Nerano
V
V*
DF
GF
Date & Fennel Braised Chickpeas w/ Sausages
V
V*
DF
GF
Leek, Miso & Lemon Ditalini
V
V*
DF
GF
Roast Mushroom & Stroganoff w/ Sweet Potato Mash
V
V*
DF
GF
View all
thai-style-red-curry-with-roasted-cauliflower-tofu