Roasted vegetables in a fresh homemade green Thai curry sauce made with fresh coriander, garlic, ginger, spring onion, birds eye chilli, lemon and lime mixed with coconut milk. This cauliflower and vegetable curry is served on a bed of ginger and soy rice. Perfect for vegans and vegetarians
Make the homemade green curry paste, blend fresh coriander, birds eye chillies, garlic, ginger, spring onions, lime and lemon and a touch of ground coriander and cumin. Roast the sweet potatoes in the oven, when cooked add to the wok with the cauliflower florets and sliced mushroom. The veggies are poached in coconut milk and then the curry paste is added with the basil and ground green peppercorns.
The homemade Thai curry paste gives this curry a delicious flavour and marries perfectly with the cauliflower, what makes this recipe special is the roasted sweet potatoes which add extra depth and flavour to this amazing curry
This spicy vegetarian Thai green curry is an ideal winter curry and perfect for those cold winter nights, its suitable for both vegans and vegetarians. Serve this curry with
This curry can be frozen so cook extra and pop in the freezer and on those busy work nights defrost for a quick and easy evening meal
If your planing a vegetarian dinner party for family or friends, why not do a Thai themed dinner party and use this for your main course, serve with Thai spring rolls as a starter and Thai banana fritters for dessert