Home chefs find inspiration in everything around them. Compound that with quarantine, a refrigerator full of produce, daily exposure to Master Chef season 6 and a newly found "getting to know Instagram" approach and the result is new dishes! So that's the story behind this curry and pretty much most of the meals being whipped in the kitchen these days.
Tired of the usual Aloo Gobi? Try this Thai take on Gobi and you are sure to please your taste buds and your families quest for variety.
Ingredients
- 1 small head cauliflower florets
- Green beans- 5-6 cut length wise
- Bell pepper- 1 cut into squares
- Olive oil - 2 tsp
- Minced garlic- 1 tbsp
- Ginger- 2 tsp
- Brown sugar/Jaggery- 2 tsp
- Coconut milk- 1 can
- Thai green curry paste (or red curry paste)- 2tbsp
- Thai dry chili paste- 1 tsp (optional)
- Lemon juice or lime juice- 2 tsp
- Salt to taste
- Cilantro or basil to garnish
Serves 4-6. Sub 30 minute dish.
Method
Preheat the oven to 400 F. In a large sheet pan lined with aluminum foil with non stick spray, spread the vegetables evenly and drizzle with olive oil and some salt. Roast in the oven for about 15 minutes or until cauliflower appears charred but not burnt. In a sauce pan mix coconut milk, brown sugar/jaggery, minced garlic, grated ginger, Thai chili paste, Thai curry paste and mix well with a hand blender if needed. Simmer on low to medium stove top for 10 minutes. Add the roasted veggies, salt, lemon juice and mix well and turn the heat off. Garnish with basil or cilantro and serve hot with brown rice.
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