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Carla Smith: "I make this regularly. I don’t usually eat vegan…" Read More
20Ingredients
30Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 Tbsp. coconut oil
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (freshly grated)
- 1 large carrot (thinly sliced)
- 1 head cauliflower (broken into florets, 3-4 cups)
- 1 bunch green onions (diced)
- 15 oz. lite coconut milk
- 1/3 cup water (or vegetarian broth)
- 2 Tbsp. red curry paste
- 2 Tbsp. creamy peanut butter (natural, or cashew butter)
- 1/2 Tbsp. gluten free soy sauce (or coconut aminos)
- 1/2 tsp. McCormick Ground Turmeric
- 1/2 tsp. cayenne pepper (McCormick Ground Red, plus more if you like extra heat)
- 1/2 tsp. salt
- 1 red pepper (julienned)
- 15 oz. chickpeas (rinsed and drained)
- 1/2 cup frozen peas
- fresh cilantro
- green onion
- peanuts (Chopped, or cashews)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol |
| Sodium870mg36% |
| Potassium1240mg35% |
| Protein16g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber13g52% |
| Sugars11g |
| Vitamin A100% |
| Vitamin C210% |
| Calcium15% |
| Iron25% |
* 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(13)
Carla Smith 2 years ago
I make this regularly. I don’t usually eat vegan but this dish is completely satisfying and hearty, and freezes well for leftovers. It’s great with chopped cherry tomatoes and fresh lime on top the next day.
Carol 3 years ago
This is delicious. Halved the cayenne pepper , but still quite hot. My grandson reckons it’s better than the restaurant. Have made it twice now , very simple and have most of the ingredients on hand .
Lou Fernandez 4 years ago
Very good. We had it over rice and just added a little soy sauce to season. Very flavorful and easy to make
JD LeMac 5 years ago
Great recipe. Have made it several times. My 10 yo son loves it and just refers to it as 4C since the title is so long. It's a great way to get veggies into them. Depending on the brand of red curry paste, may or may not omit the cayenne. Thai Kitchen is not hot but Aroy-D is zippier. Crushed peanuts on top give it added texture.
Molly Bartholomew 5 years ago
I found it difficult to locate red curry paste and ended up using red curry sauce but it turned out yummy :) Restaurant quality!
Ellen Pooley 6 years ago
Really good, lovely & creamy, Enjoyed by the whole family including young children. I used Thai yellow paste as didn’t have any red & a mix of peanut & cashew butter. About to make it again.
Stephanie P. 6 years ago
This was easier to cook than expected and turned out quite tasty. Perfect for anyone who loves Indian and a plus if you’re vegan.
Jackie Ducros 6 years ago
Yum! Amazing! i had to substitute a couple things. Since I didnt have GF soysauce, I replaced it with Balsamic vinager (which turned out really good!!), and i didnt have cauliflower so i doubled up on the veggies and used mushrooms instead. It's a very tasty, flavorful dish!! Loved it