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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

Serves 4

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.

 

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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