Cauliflower Green Curry Recipe

Name: Cauliflower Green Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium yellow onion, medium dice; 1 1/2 teaspoons kosher salt, plus more as needed; 4 medium garlic cloves, thinly sliced; 3 tablespoons Thai green curry paste; 1 (13- to 14-ounce) can unsweetened regular or light coconut milk; 1/4 cup water; 1 tablespoon soy sauce; 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets; 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed; 8 ounces green beans, trimmed and cut into 1-inch pieces; 1/4 cup packed Thai basil leaves; 1 1/2 teaspoons freshly squeezed lime juice; Steamed white rice or brown rice, for serving (see Game Plan note)

Servings: persons

2 tablespoons vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more as needed
4 medium garlic cloves, thinly sliced
3 tablespoons Thai green curry paste
1 (13- to 14-ounce) can unsweetened regular or light coconut milk
1/4 cup water
1 tablespoon soy sauce
1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
8 ounces green beans, trimmed and cut into 1-inch pieces
1/4 cup packed Thai basil leaves
1 1/2 teaspoons freshly squeezed lime juice
Steamed white rice or brown rice, for serving (see Game Plan note)

1
Heat the oil in a large frying pan over medium heat until shimmering.
2
Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes.
3
Add the garlic and cook until fragrant, about 1 minute.
4
Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute.
5
Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.
6
Add the cauliflower, chickpeas, and green beans and stir to combine.
7
Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes.
8
Remove from the heat and stir in the basil leaves and lime juice.
9
Taste and season with more salt as needed.
10
Serve with steamed rice.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium yellow onion, medium dice, 1 1/2 teaspoons kosher salt, plus more as needed, 4 medium garlic cloves, thinly sliced, and more.

Yes, Cauliflower Green Curry Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!