Thai Coconut Peanut Cauliflower Curry Recipe

If you’re craving something vibrant, comforting, and packed with flavor, you’re going to absolutely love this Thai Coconut Peanut Cauliflower Curry Recipe. It’s one of those dishes I turn to when I want a cozy meal that’s both healthy and satisfying—plus, it’s totally plant-based and perfect for weeknights. Keep reading because I’m sharing all my insider tips to help you get this curry just right every single time!

Ingredients You’ll Need

This Thai Coconut Peanut Cauliflower Curry Recipe calls for simple ingredients that blend beautifully to make a crave-worthy curry. I always recommend using fresh ginger and garlic—they really make a difference in boosting flavor.

• Coconut oil: Adds a subtle tropical flavor and helps sauté the veggies without overpowering the dish.
• Garlic: Freshly minced garlic is essential—it gives that punch you expect in a curry.
• Ginger: Freshly grated ginger brings warmth and depth; don’t skip it or use pre-ground substitutes.
• Carrot: Adds a natural sweetness and texture, balancing the spices.
• Cauliflower: The star veg here—its florets soak up the sauce wonderfully while providing a lovely bite.
• Green onions: Both for cooking and garnish, they bring a mild onion flavor and freshness.
• Lite coconut milk: Creates the creamy, rich base that carries the curry’s flavors.
• Water or vegetarian broth: Helps adjust the consistency without diluting flavor.
• Red curry paste: The soul of the curry—make sure to pick a good quality one; it packs authentic heat and spice.
• Natural creamy peanut butter: Or cashew butter if you prefer a milder nut flavor, it adds that unmistakable peanut taste and creaminess.
• Gluten-free soy sauce or coconut aminos: For umami depth and a touch of saltiness.
• Ground turmeric: Adds warmth and a beautiful golden color.
• Cayenne pepper: Spice it to your liking – I often add a bit more if I want things spicy.
• Salt: Enhances all the flavors in the dish.
• Red bell pepper: Adds color contrast and a crunchy sweetness.
• Chickpeas: Protein-packed and hearty, they’re perfect for fleshing out this curry.
• Frozen peas: Stirred in right before serving for a pop of sweetness and color.

Variations

I love how versatile the Thai Coconut Peanut Cauliflower Curry Recipe is. You can easily tailor it to suit your mood or pantry supplies—trust me, this flexibility is part of what keeps me coming back to it.

• Add More Veggies: I sometimes toss in baby spinach, snap peas, or even roasted sweet potatoes for extra texture and nutrition.
• Make it Spicy or Mild: Adjust cayenne and curry paste to match your heat preference—my family loves it spicy, but you can dial it way down.
• Protein Swap: Feel free to swap chickpeas with tofu or tempeh if you’re craving a different kind of plant protein.
• Nut-Free Version: Try sunflower seed butter instead of peanut butter for a nut-free curry that’s just as creamy.

How to Make Thai Coconut Peanut Cauliflower Curry Recipe

Step 1: Sauté the Aromatics and Veggies

Start by heating a large deep skillet or pot over medium-high heat and melting the coconut oil. Toss in the minced garlic and freshly grated ginger—these release their amazing fragrance in just 30 seconds. Then add the diced green onions, thinly sliced carrot, and cauliflower florets. Sauté for 3 to 5 minutes until the cauliflower starts to turn a light golden color and the onions soften. This step builds the base flavor, so don’t rush it!

Step 2: Stir in the Sauce Ingredients

Next, pour in the lite coconut milk and the water or veggie broth. Add the red curry paste, peanut butter, gluten-free soy sauce (or coconut aminos), cayenne, turmeric, and salt. Stir everything thoroughly to combine the rich, creamy sauce while the spices bloom. This is where the magic happens—the sauce should have a lovely balance of nutty, spicy, and savory flavors.

Step 3: Add Bell Pepper and Chickpeas, Then Simmer

Now it’s time to stir in the julienned red bell pepper and rinsed chickpeas. Reduce the heat to medium-low and let everything simmer gently for about 10 minutes. This allows the flavors to meld and the cauliflower to soften perfectly without getting mushy. Give it a taste at the end and adjust salt or spice as needed.

Step 4: Finish with Peas and Serve

Right before serving, stir in the frozen peas and let them heat through for about a minute—this keeps them vibrant and slightly crisp. Then, scoop the curry into bowls, sprinkle with fresh cilantro, more green onion, and chopped peanuts or cashews for that extra crunch. It’s fantastic over brown rice or quinoa if you want a heartier meal.

How to Serve Thai Coconut Peanut Cauliflower Curry Recipe

Garnishes

I always finish this curry with a handful of fresh cilantro and extra sliced green onions for brightness. The chopped toasted peanuts or cashews on top add such a lovely crunch and nutty pop that ties the whole dish together. Trust me, the garnish elevates the experience!

Side Dishes

This curry shines served over fluffy brown rice or warm quinoa, which soak up the delicious sauce and create a complete plant-based meal. On a whim, I’ve also paired it with coconut jasmine rice to double down on the tropical vibes.

Creative Ways to Present

For a dinner party or special occasion, I like serving this curry in small, colorful bowls with a side of mango chutney and a squeeze of lime—it adds a fresh, tangy contrast. You can also spoon it into lettuce cups for a fun, interactive starter.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, making it taste even better the next day. Just keep the garnish separate until serving to maintain the texture.

Freezing

This curry freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When defrosted, stir gently as the sauce may separate slightly, but it comes back together with a quick reheat.

Reheating

To reheat, I prefer warming it gently on the stove over medium-low heat, stirring occasionally to prevent sticking. You can add a splash of water or coconut milk if the sauce thickened too much in the fridge.

FAQs

Final Thoughts

This Thai Coconut Peanut Cauliflower Curry Recipe has become a beloved staple in my kitchen for so many reasons—it’s rich yet light, easy to prepare, and so darn comforting. I hope you enjoy making and eating it as much as I do. Give it a try for your next meal and let this curry’s creamy, nutty warmth bring a little joy to your table like it does to mine!

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