A vibrant and flavourful Thai-inspired curry featuring tender roasted cauliflower florets and fluffy jasmine rice. This dish is packed with aromatic spices and a creamy coconut milk base, making it a wholesome and satisfying meal.
cut into large florets
deseeded and thinly sliced
trimmed
Preheat your oven to 200°C (180°C fan/Gas mark 6). Halve the cauliflower florets and toss them with the Thai style spice blend, 1 tbsp coconut milk, 15ml lime juice, and 1 tbsp vegetable oil. Season with salt and pepper. Spread in a single layer on a baking tray.
Roast for 15-20 minutes until golden brown and tender. While the cauliflower is roasting, cook the jasmine rice according to packet instructions. Add 1 tsp salt to the water for the rice.
While the cauliflower roasts, prepare the pak choi and green pepper. Trim the pak choi and slice it lengthways. Deseed the green pepper and slice thinly. Set aside.
Once the cauliflower is roasted, remove it from the oven. In a saucepan, heat the remaining 1 tbsp coconut milk and 2 tbsp soy sauce. Add the roasted cauliflower, pak choi, and green pepper. Stir-fry for 4-5 minutes until the pak choi is tender-crisp.
Add the remaining 10ml lime juice and a splash of water if needed. Stir well to combine and heat through for another 1-2 minutes. Adjust seasoning if necessary.
Fluff the cooked jasmine rice with a fork. Serve the Thai vegetable curry over the fluffy rice, garnished with lime wedges.
For a spicier curry, add a pinch of chilli flakes to the spice blend.
You can substitute the cauliflower with broccoli or sweet potato.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.