Makes: 4 to 6 servings
Ingredients:
• 2 tablespoons vegetable oil
• 1 medium yellow onion, medium dice
• 1½ teaspoons kosher salt, plus more as needed
• 4 medium garlic cloves, thinly sliced
• 3 tablespoons Thai green curry paste
• 1 (13 to 14 ounce/368.5 to 396.8 g) can unsweetened regular or light coconut milk
• ¼ cup water
• 1 tablespoon soy sauce
• 1 large head cauliflower (about 2 pounds/907 g), trimmed and cut into 1-inch florets
• 1 (15 ounce/425 g) can chickpeas, also known as garbanzo beans, drained and rinsed
• 8 ounces (226.7 g) green beans, trimmed and cut into 1-inch pieces
• ¼ cup packed Thai basil leaves
• 1½ teaspoons freshly squeezed lime juice
• Steamed white or brown rice, for serving
Method:
- Heat the oil in a large frying pan with a tightfitting lid over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining ½ teaspoon salt, stir to combine, and bring to a lively simmer.
- Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.
http://www.chow.com/recipes/29293-cauliflower-green-curry