This recipe for potato and cauliflower red curry is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Bridget Collins. To qualify, the recipe includes Culinary Coconut Milk by So Delicious Dairy Free.
For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest
Special Diet Notes & Options: Potato and Cauliflower Red Curry
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 1 tablespoon prepared Thai red curry paste (from can or jar)
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- 1 cup water
- 2 tablespoons olive oil
- 1 small onion, minced
- 3 large cloves of garlic, minced
- 1 russet potato, peeled and cut into ½-inch cubes
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 2 teaspoons sea salt
- 1 small head cauliflower, cut into small florets
- 1 11-ounce container So Delicious Dairy Free Original Culinary Coconut Milk
- In a small bowl, mix together the Thai red curry paste, coriander, cumin, turmeric. Slowly whisk in the water until it is all combined.
- In a large pot, warm the olive oil over medium-high heat. Add the onions and garlic. Stir to coat with the oil and lower the heat to medium-low. Cook the onions and garlic for 8-10 minutes until the onions are softened, stirring frequently so the garlic does not burn.
- Add the diced russet and sweet potatoes. Stir them in with the onions and garlic, and then add the wet spice mix that was prepared earlier. Cover the pot. Cook for 5 minutes on medium-low, stirring occasionally.
- After 5 minutes, add the cauliflower, stirring to coat it. Add the salt and stir in the coconut milk. Cover and cook over medium heat 10 to 15 minutes or until the cauliflower and potatoes are cooked through. Add salt and pepper to taste.
- Enjoy as is, or with the addition of grilled shrimp, chicken or tofu!