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Colleen Rodriguez: "I added a little dried red Thai chilis to increas…" Read More
17Ingredients
60Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 head cauliflower (broken into small florets, stems chopped)
- 4 Tbsp. coconut oil (melted, or olive oil, divided)
- 1 yellow onion (medium, diced)
- 3 Tbsp. Thai red curry paste (*, depending on preferred spice level, I love spicy so I’d use 3!)
- 1/2 tsp. lemon zest
- 1/2 cup white wine (unoaked, like Sauvignon Blanc or Pinot Grigio**)
- 1 1/2 cups vegetable broth (or stock)
- 14 oz. light coconut milk
- 1/2 tsp. sugar
- 3 tsp. rice vinegar
- salt
- freshly ground black pepper
- 1/4 cup green onions (chopped, or chives)
- 1 Tbsp. chopped fresh basil
- serrano (optional)
- peppers (optional)
- jalapeño (optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat33g165% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium850mg24% |
Protein6g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber7g28% |
Sugars9g |
Vitamin A10% |
Vitamin C140% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Colleen Rodriguez 4 years ago
I added a little dried red Thai chilis to increase heat and flavor. Next time I’ll add ginger.
Cynthia Welte 4 years ago
I went heavy on the red curry paste and as someone suggested added ginger in with the onion. It’s delicious, I’ll definitely make again!
Marlee Benefiel 7 years ago
I should have used more curry paste, final product was a bit bland to hubbie's taste.
galit l. 8 years ago
Wow so good
I used x tra red curry and extra broth
I would double the entire recipe it was gone too fast
Not enough