Ingredients
- 3 tablespoons coconut oil
- 1 medium onion, roughly chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt to taste
- 1/4 cup white wine
- 3 tablespoons Thai red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 head cauliflower, cut into florets
- 1 large sweet potato, peeled and diced (about 2 cups)
- 3 medium carrots, sliced
- 1/2 cup coconut milk
- Fresh chopped cilantro for garnishing
Make it step by step
- In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Keep the heat at medium otherwise the oil will burn.
- Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes.
- Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally.
- Stir in Thai red curry paste, turmeric, cumin until blend.
- Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed.
- Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender.
- Dish and garnish with cilantro. Serve over rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.