### TranslatedIngredients: 2 Cauliflower (gobi) - heads,Salt - to taste,2 Bay leaves (tej patta),2 tablespoon Sunflower Oil,2 Onions - finely chopped,2 teaspoon Ginger - finely chopped,3 Cardamom (Elaichi) Pods/Seeds,1 teaspoon Cumin seeds (Jeera),2 sprig Coriander (Dhania) Leaves - finely chopped with stalks,1/4 cup Thai Red Curry Paste,400 ml Coconut milk,1 Lemon ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Thai ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To prepare Cauliflower Thai Red Curry Recipe, heat a pa with water and salt and bring it to a boil. To this add the cauliflowers, bay leaves. Boil for about 2 minutes. Turn off the flame. Drain the excess water and transfer to a bowl with chilled water so that they remain firm and does not continue to cook further.Heat oil in a pan on medium flame, add the cardamom and cumin seeds,Next add the chopped onions, chopped ginger, and the finely chopped coriander stalks over medium heat and saute for a minute or until raw smell goes away. Add the Thai Red curry Paste and the coconut milk and bring to a boil.You can either use store bought curry paste or here's how you can make Thai Red curry Paste. Add the cooked cauliflower to the pan and simmer for about 8 to 10 minutes or till the flavours get blended well.Check seasoning and squeeze in some lemon juice and take the cauliflower Thai curry off from heat.Garnish Cauliflower Thai Red Curry with chopped coriander and serve it with sticky rice or lemongrass rice along with veg papaya salad recipe.
