The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors
Cauliflower Coconut Curry with Noodles
Page 142
(1 review)
Tags: Thai cauliflower vegan coconut milk
Recipe Reviews
Leeka from Hamilton, ON
This is quite a liquid-y dish, more of a soup than what I had anticipated. The coconut milk adds a lovely creaminess to the curry that I love. I almost halved the amount of liquids, both coconut milk and water. I also cut the oil from 4 tablespoons to one to make the dish more calorie friendly. For the Thai soup paste, I used Thai Kitchen Red Curry Paste which has almost identical ingredients and my final change was to up the amount of peas from 1/2 cup to a full cup.
I think this would have been much too thin without the above changes. The flavours were nice with just a touch of heat. Lovely served over noodles or rice.
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