Main Dishesdeliciouslyella
Lemongrass & Coconut Curry
This rich coconut curry is packed full of flavour. The lemongrass and kaffir lime leaves infuse a sauce that includes mushrooms, spinach and a splash of tamari. The roasted spiced cauliflower and red peppers bring the whole dish together.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 180°C (fan) / 355°F.
2
Place the cauliflower and red peppers onto a baking tray and drizzle with olive oil, 1 teaspoon of curry powder and a pinch of salt. Mix well and cook for ⏱️ 35 minutes until the vegetables are soft but still have a slight bite.
cauliflower1red peppers2curry powder1 teaspoon
3
While the vegetables are cooking, place a large pan over medium heat and add 1 tablespoon of coconut oil. Once melted, add the diced shallot, garlic and a pinch of salt. Mix well and cook for ⏱️ 5 minutes before adding the chilli, ginger and sliced mushrooms. Mix well and cook for another couple of minutes before pouring in the coconut milk.
coconut oil1 tablespoongarlic3 cloves
4
Bash the lemongrass stalks with a rolling pin or wooden spoon and add to the pan, along with the kaffir leaves. Bring the whole thing to a boil before reducing the temperature and leaving to simmer for ⏱️ 20 minutes.
lemongrass stalks2
5
Once the cauliflower and red peppers have cooked, remove from the oven and stir through the coconut milk curry.
cauliflower1red peppers2
6
Add the spinach, lime juice and tamari to the curry and cook for 5 further minutes until the spinach wilts.
kaffir lime leaves4lime1tamari2 teaspoons
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