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Vegan Thai Curry with Cauliflower Couscous

Jul 9, 2020

  • Serves: 4

Accidentally I have met a blogger and created this wonderful dish for him to taste. There on my vegan cooking began. Thai curry is a big asset for an un-judgemental imagination cooking in the kitchen. I have created my own way of the thai dish which comes out elegant, flavorful and treat to the pallet.


  • Chop shallots-1/2 cup
  • Galangal grated-1 tsp
  • Ginger grated-1 tsp
  • Garlic Minced-2 cloves
  • Lemongrass-1 stalk
  • Coconut milk-1/2 cup
  • Thai curry paste(vegan)-1 tbsp
  • Kaffir lime leaf-2 pcs
  • Serrano/Birdeye-1 pc
  • Cauliflower-1 pc
  • Vegetables-1 cup
  • Vegetables stock-4 cups
  • Seasoning-to taste


  • Curry
    In a pan heat the cooking oil, add shallots and cook until translucent
  • Add ginger, garlic, galangal then cook for about 2 minutes
    add the curry paste and mix well
  • Add the vegetables stock, lemongrass, slitted chilli and the kafir lime leaves
  • Bring it to boil then simmer it for about 7 minutes
    (You can add coriander stems, basil stems if you have them in hand, as it gives more flavor to the gravy)
  • Let it cool for a while then blend it in the food processor and strain it(As I prefer the curry to be more creamy)
  • In a pan pour the gravy and bring to boil then reduce down the flame to simmer
  • Add the coconut milk; stir it well
  • Check the seasoning and serve it.

Cauliflower Couscous

  • Clean wash and prepare the cauliflower
  • Boil the water in a pan and cook the cauliflower with little salt until it’s firm
  • Chop the cauliflower into very fine or you can also sieve it


  • Clean, wash and prepare the vegetables whatever you like to have them
  • Blanch them in a boiling water with little salt

  • Place the cauliflower couscous in the bottom of the serving dish using a mould and then place the vegetables on top
  • Pour the curry in a pot or sauce bowl and serve it
  • Garnish it with basil leaves

In this Recipe

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