Red Thai cauliflower pear and butter bean curry
I was clearing out my fridge this morning and wanted to use up the leftover coconut milk, herbs and craving a good Thai curry. I saw some pears 🍐 on the table and thought how similar in texture pears can be to potatoes (taters are often used in curries!), plus they add that yummy element of sweet to flavour of curries sooooooooo enter the THAI CAULIFLOWER, BEAN AND PEAR CURRY!!!!
ACTUALLY so ridiculously yummy and obviously being curry takes no time to throw into a pot and let it do its juicy, sausy, delicious, spicy, curry flirt thanggggg.
I often make curry spice with different ground spices from the cupboard, I just used Thai red curry paste for this one. So just a little friendly reminder again – don’t hold back from starting to cook because you think you need to do EVERYTHING from scratch…grab a couple of things that make life easier (curry paste or pre made spice mixes etc), pick up your fave veggies and some plant proteins like beans, tofu or tempeh and dive in!
Still unsure on cooking?
Read some recipes and find/cook some favourites for a while before winging it – seriously the easiest way to grow confident in the kitchen.
THAI RED CAULIFLOWER PEAR AND BUTTER BEAN CURRY
Gluten Free : Plant based
2 tablespoons coconut oil
1 medium (180g) brown onion, peeled and roughly chopped
2 cloves garlic, peeled and sliced
1/4-1/3 bunch coriander, leaves picked, stalks finely chopped
1/3 cup Thai Red Curry Paste
300ml coconut milk
200ml vegetable broth or stock
1/4 head (300g) cauliflower florets
1x 400g tin butter beans, rinsed and drained
2 (600g) pears, cored and roughly chopped
150g snow peas, trimmed
Heat a saucepan on medium heat, add coconut oil, onion, garlic and coriander stalks, cover with lid and cook for 4-5 minutes or until translucent. Add Thai red curry paste and cook stirring for 1 minute. Add coconut milk and vegetable broth, stir and bring to a simmer before adding cauliflower, butter beans and pears. Bring to a low simmer, cover and cook for 20 minutes. Remove the lid, add the snow peas and cook a further 2 minutes so the snow peas are cooked but still maintain some crunch. Serve with coriander leaves on top and brown rice with extra chilli and shredded coconut if desired.