Thai Green Cauli Curry

Ingredients

• 2 tablespoons coconut oil
• 2 tablespoons green curry paste (check the label says it is vegan, if needed)
• 1 red onion, sliced
• 4 garlic cloves, crushed
• 200 g/7 oz tenderstem cauliflower or cauliflower florets
• 1 red (bell) pepper, deseeded and thinly sliced
• 2 purple or normal carrots, peeled and sliced diagonally
• 2 baby pak choi/bok choy, halved
• 100 g/3½ oz mangetout/snow peas
• 1 tablespoon palm sugar/jaggery
• 1 tablespoon liquid aminos (or tamari)
• 400-ml/14-fl oz can coconut milk
• 3 kaffir lime leaves
• freshly squeezed juice of 1 lime
• salt and freshly ground black pepper to serve
• bunch of purple Thai basil
• sambal oelek (optional)
• cooked rice, to serve
• lime wedges, to serve

Method

In a large pan or wok set over a medium-high heat, heat 1 tablespoon of the coconut oil, being cautious of it spitting. Add the curry paste and fry it, stirring it into the coconut oil, for about 1 minute. Turn the heat down, add the onion and cook until the onion is slightly translucent, about 8 minutes.

Add the garlic, stir together, then add the second tablespoon of coconut oil. Add the cauliflower, red (bell) pepper, carrots, pak choi/bok choy and mangetout/snow peas. Add the palm sugar/jaggery, liquid aminos (or tamari) and some salt and pepper and stir everything together. Reduce the heat to medium and cook down, stirring, until the carrots are tender-crisp, about 10-15 minutes.

Add the coconut milk and kaffir lime leaves, stir, and then let it simmer for about 5 minutes.

Squeeze the lime juice over, stir, and then remove from the heat.

Add the purple Thai basil and stir in the sambal oelek, if using. Serve with rice and lime wedges.