We decided to go canoeing this afternoon, expecting warm late summer weather. Instead, we got cool, rainy early fall weather. So needless to say, after 3 hours of canoeing, cold, soaking wet, and a little cranky, we needed a warm pick-me-up that wasn’t going to take a ton of time. As I got home, all we could think about is that wonderfully aromatic One-Pot Thai Cauliflower Curry. It has been a staple of mine for years and my go-to comfort food, especially when the weather starts to get a little cooler.
Thai curries have always been special to my partner and I. Not only did we meet at a Thai restaurant, but I also impressed him with my cooking with my Thai Cauliflower Curry. While taking the back door to his heart and shortcutting by his stomach, I had made him this very curry. It was his first-time tasting curries, and, to my surprise, had never even heard of “curries” before. Boy, was he ever blown away by the taste. Three years later, we are still going strong, so my evil plan worked. Ever since, it has been one of his top 5 meals and one of our favorite go-tos.
It is super tasty, easy to make, and there is minimal clean up after too. You would think that a meal jam-packed with flavor like a curry would take a lot of time to make and clean up after. But not this one-pot wonder! This is also why I always thought that this was a great first date meal idea. It makes for an easily impressionable meal with its complex flavors, your date will be thrilled with your amazing cooking skills, and with all the time you’ll save from cooking and cleaning, you’ll be able to get back to being the romance ninja that you are. Within just 30 minutes, you’ll be back at getting your flirt on.
Even if you’re not looking up date night meal plans, this is a great comfort food staple at any time of the year, but I do have to say that it is especially great after a cold, wet day spent canoeing.
I would love to see all of your curry variations. Send me your pictures in the comments.
One-Pot Thai Cauliflower Curry
- 2 tbsp coconut oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp red curry paste (Thai Kitchen)
- 2 cans (398ml) full-fat coconut milkÃƒâ€šÃ‚Â
- 1 medium-sized red pepper, sliced
- 1 head of cauliflower, chopped into florets
- 1 tsp ground turmeric
- 1 tsp sriracha
- 1 398ml can chickpeas rinsed and drained
- handful of coriander
- Chili flakes to taste (I used 1 tsp)
- Salt to taste
- In a large skillet over medium-low heat, add coconut oil, onion, garlic and ginger. SautÃƒÆ’Ã‚Â© for 2-3 minutes, stirring frequently.
- Add coconut milk, curry paste and turmeric and combine.Ãƒâ€šÃ‚Â
- Reduce heat for a slow simmer, add cauliflower, red peppers and chickpeas. Cover and cook for 10-15 minutes.
- Serve over rice or quinoa and garnish with chili flakes, coriander.