Thai Red Curry with Cauliflower


This simple vegetarian curry is bursting with flavor thanks to our lemongrass, red chile, and coconut-infused Thai Red Coconut Curry Starter. Serve over your favorite rice to make this filling curry even more complete.


Prep time: 10 min | Cook time: 30 min | Yields: 3 portions



  • 1 ½ cups cauliflower florets

  • 1 potato, cut into large chunks

  • 1 cup cooked chickpeas

  • 2 cups water

  • ¾ cup Thai Red Coconut Curry Starter

  • 2 tsp cilantro

  • 2 tsp green onion, chopped

  • One fresh lime, halved and cut into wedges

  • Kosher salt & pepper


  1. Place the potato chunks in a pot of water, with enough to cover by one inch.  Add a pinch of salt, and bring to a simmer. Cook for about 15 minutes, until tender but not cooked through.

  2. Bring 2 cups of water to a simmer in a medium stainless pot. Whisk in the Thai Red Curry Starter, and simmer for one minute.  Add the cauliflower florets, reduce the heat to low, and cook for 10 minutes. Add the par-cooked potatoes, cook for another 15 minutes until potatoes are just soft. Add the chickpeas and let simmer another minute, until hot.

  3. Ladle into serving bowls, and garnish with fresh cilantro leaves, chopped green onion, and lime wedges.