Thai Ginger Curry
with Creamy Coconut Veggies, Cauliflower “Rice” & Peanuts
Thai Ginger Curry
A fragrant ginger curry with creamy coconut vegetables, cauliflower rice, and crunchy peanuts for a vibrant, comforting Thai-inspired dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- ¼ ounce Cilantro
- 5.07 ounce Coconut Milk
- 1 tablespoon Curry Powder
- 1 thumb Ginger
- 6 ounce Green Beans
- 1 unit Lime
- ½ ounce Peanuts
- 12 ounce Riced Cauliflower
- 1 unit Shallot
- 1 ounce Sweet Thai Chili Sauce
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 5 teaspoon Cooking Oil
- Salt
- 1 teaspoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories530
Protein9g
Carbs46g
Fat35g
Tags:
VeggieCalorie SmartCarb SmartFiber Smart
⚠️Allergens:
🥛Milk🥜Peanuts🌱SoySwaps and substitutions
For a nut-free version, skip the peanuts or replace them with toasted pumpkin seeds for crunch. If you avoid dairy, the creamy coconut base already fits; for soy-free, choose a curry seasoning and stock that contain no soy ingredients.
What to serve with it
Serve with extra lime wedges and a crisp cucumber salad to echo the bright Thai flavors. A light soup or steamed greens also works if you want a fuller, still veggie-forward plate.
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