Vegan Thai Curry with Cauliflower Couscous

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.

Ingredients

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

Method

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

Vegetables

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

Platting
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