Thai Red Cauli Curry

Serves

Scaled from the card's 2-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Ready a large pot for the curry. Place the cashew nuts in the pot over a medium heat. Toast for 3-5 minutes until light brown, shifting occasionally. Remove from the pot on completion and set aside. Roughly chop when cool enough to handle.

2. Boil the kettle. Rinse, pick, and thinly slice the mint leaves. Set aside for serving. Peel and grate the ginger. Peel and slice the red onion. Deseed and thinly slice the green pepper. Cut the cauliflower into bite-size pieces. Dilute the vegetable stock with 180ml of boiling water.

3. Return the pot to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and char for 2-3 minutes. Then, add a splash of water and steam the cauliflower for 1-2 minutes until tender. Remove from the pot on completion and place in a bowl. Season to taste. Keep the pot on the heat and add another drizzle of oil. Fry the green pepper and red onion for 3-4 minutes until softened and lightly browned. Remove from the pan and add to the bowl of cauliflower.

4. Return the pot to medium heat with another drizzle of oil. Add in the ginger and the curry paste to taste. Fry for 30-60 seconds until fragrant. Then, add the diluted stock and bring to a gentle simmer. Slowly whisk in the coconut cream. Allow the sauce to simmer for 10-15 minutes until a thick and 'curry-like' consistency.

5. While the curry is simmering, reboil the kettle. Place the noodles in a shallow dish, submerge in boiling water, and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Taste to test and drain on completion. Toss through some oil to prevent sticking.

6. Once the curry sauce has thickened to your liking, taste to test and add a sweetener of choice to taste. If you would like to up the spice levels, stir in some more curry paste. Add the cooked cauliflower, onion, and green peppers to the sauce. Simmer for 2-3 minutes until the veggies have reheated and absorbed the flavour from the sauce. Season to taste.

7. Dish up the silky noodles and spoon over the creamy Thai red curry. Garnish with the fresh mint and toasted cashews. Yum!

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