The curry queen in me is back!
Well, she was never gone but she’s been laying quite low for a while. I still love my dear cauliflower with all my
stomach heart–just through other forms, mainly smoothies or stir-fries. Yes, you can sneak cauliflower in a smoothie! I’ll go more into depth with that in a future post. For now, let’s talk curry. Aka my favorite subject if you haven’t been able to tell.
In reference to my obsession for cauliflower-based curry, I’ve found that customizing the flavors and spices to my liking could not be more enjoyable. There are a million types of curries out there, and it would be so much fun to replicate them all with this base! On top of that, what you want to serve with the curry is limitless!
This was made a while before the loss of my beloved bowl, so I am aware that it’s quite a late time to share this recipe. I did make this before graduation, and anything before the 28th of May was just pure chaos and the concoction of this curry was one of the rare free times I had for myself. But anyways, I am so happy that my recipe is finally ready to share with all of you since it’s become one of my new favorites!
Green curry is really special to me. It doesn’t taste like any particular curries, which is what makes it so popular. Unlike most of the other Thai curries, green curry is a lot sweeter and lighter in flavor and fragrance. But despite being less pungent than its redder and spicier counterparts, it still tastes phenomenal. You are absolutely free to add some coconut milk to this curry in order to sweeten the broth as well, but I didn’t find it necessary texture-wise. Still, when I took a spoonful of this curry, I couldn’t have been happier.
For the video, I plated my curry with leftover roasted eggplant and two mini purple sweet potatoes. You can also stick with the staple of some kind of rice, add another salad to this curry or whatever you would like to serve it with.
RECIPE (serves 2)
- 3 cups of cauliflower, boiled until very soft
- 1 TBSP green curry paste
- 1/2 tsp miso paste
- 1 garlic clove, peeled
- 3 mini red jalapenos
- 1 cup mushrooms, chopped
- 1 cup organic greens; I used a spring mix but spinach and kale work best
- 1/4 tsp cinnamon
- 1/2 tsp Stevia or 1 tsp coconut sugar
- Seasonings to taste
- Water, vegetable broth or cashew/coconut milk to adjust thickness
- Opt: brown rice to serve, carrots, cashews, almonds, peanuts, pineapple, eggplant, broccoli, bell peppers, sweet potato, kabocha, avocado, green beans, peas, tofu, tempeh, or meat if not vegan
- Blend the cauliflower and spices in a large food processor until thick and smooth with no lumps.
- Set up a pot on medium-high heat and spray with a little coconut oil if necessary. (I did add coconut oil in the video to be safe, but I have tested it without oil and it still works.)
- Once the pot is very warm, pour the green curry sauce into the pot and immediately turn the heat down to low.
- Stir in the water/broth/coconut milk along with the spices into the curry sauce.
- Add mushrooms and greens bit by bit and stir them evenly.
- Let the sauce simmer on very low heat for 5-6 minutes. Stir and check on the sauce frequently.
- Mix the sliced jalapenos evenly and let the sauce simmer for 6-8 minutes, stirring occasionally.
Do you have an inner food queen/king? What do you like to serve with curries?