Vegan Cauliflower and Carrot Red Curry

Roasted cauliflower, carrots, and spinach go into this warming red curry made completely vegan and completely good-for-your-soul. When I lived in San Francisco, I was able to stop into any of the hundred Asian market to pick the ingredients, but now, I have to make a solid effort to find these ingredients. In my hunt to make this Thai soup, I was able to source the lemongrass and ginger from a small market with the rest of it from the local market.

So, I always have them in stock. My kitchen is very rustic, Asian-inspired, and a little wacky. This curry is spicy, but in a warm sense and will appease kids and adults. Your entire home will smell of lemongrass, ginger, and meaty roasted cauliflower.

The Recipe

Ingredients:

• 1 head cauliflower, chopped
• 1 onion, sliced
• 4 carrots, sliced
• 3 cloves garlic, chopped
• 1 stalk lemongrass, white parts
• 1-inch fresh ginger, peeled.
• 1 can coconut cream
• 1 can coconut milk
• 3 tbsp red curry paste
• a dash of salt
• water, reserved
• 1 bunch spinach, stems removed, no need to chop
• Brown rice, already cooked

Instructions:

1. Preheat the oven to 400F. Place the cauliflower, carrots, lemongrass, garlic, and ginger onto a baking pan. Roast the veggies for 15 minutes. They will not be thoroughly cooked.
2. In a large stock pot, add a bit of oil and cook down the onions, adding water so they do not stick, for 20 minutes. Add the roasted garlic. Cook for five more minutes.
3. Add the coconut cream, coconut milk, and curry paste. Stir well. Bring to a boil. Add the lemongrass stalk, ginger, and a dash of salt.
4. Add the cauliflower and the spinach. Add enough water to bring it almost to the top of the vegetables. Stir.
5. Simmer, covered, for 20 minutes. Check it every now and again.
6. Taste it. Season as needed.
7. Serve over a warmed bowl of brown rice.

More Recipes Like This:

Carrot Ginger Cashew Soup

Asparagus Miso Soup