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Red curry broccoli and cauliflower with mushrooms

Red curry broccoli and cauliflower: quick and easy weeknight cooking.

Before cauliflower gets any more expensive, it's time to put to the test what I've been saying for years. I will eat anything covered with Thai red curry sauce. Anything? Even cauliflower? 

Well, as it turns out, no, not cauliflower. (You all know how I feel about it.) I tried, I really did, but despite the wonderous and ever-tempting red curry sauce, I just could not fall in love with cauliflower cooked this way. However, my husband Ted happily polished off the entire pot, so I take that as a testament to its deliciousness. If you're really into cauliflower, replace the broccoli with more cauliflower florets; proportions aren't very important. Serve this curry hot, over brown rice, and top with some torn cilantro leaves for extra punch.

Red curry broccoli and cauliflower, served over rice. Oh, so good. [ThePerfectPantry.com]

Red curry broccoli and cauliflower with mushrooms {can be gluten-free}

From the pantry, you'll need: brown rice, onion, garlic, ginger root, Thai red curry paste, coconut milk, lime, fish sauce, brown sugar.

Serves 4; can be doubled.


1 Tbsp vegetable oil
1 medium onion, diced
1 large clove garlic, minced
1 Tbsp minced fresh ginger root
2 cups roughly chopped broccoli florets
2 cups roughly chopped cauliflower florets
1 cup roughly chopped mushrooms, any variety
2 Tbsp Thai red curry paste, or more to taste
6 oz coconut milk
Juice of 1/2 lime
2-3 Tbsp brown sugar
2 Tbsp fish sauce (I use Red Boat brand, which is gluten-free)
1 cup brown rice, cooked
1/4 cup fresh cilantro leaves, roughly torn, for garnish


Heat the oil in a wok over medium heat. Add the onion, garlic, ginger, broccoli and cauliflower, all at once, and stir-fry for 2 minutes. Then, gently stir in the mushrooms, reduce the heat to low, and cook, stirring frequently, for 2 minutes.

Add the curry paste and stir to distribute throughout the vegetable mixture, and slightly toast the curry paste for 30 seconds. Pour in the coconut milk, stir to combine, and bring to the simmer. Cook, stirring occasionally, for 5 minutes.

In a small bowl, stir together the lime juice, sugar and fish sauce. Add that mixture to the pot, stir, and continue to simmer for 5 minutes more, until the sauce has thickened slightly.

Serve individual portions over brown hot rice. Sprinkle with cilantro leaves.

[Printer-friendly recipe.]

More Thai curries with vegetables:
Quick and easy Thai curry coconut soup with tofu and vegetables, from The Perfect Pantry
Thai green curry turkey with spinach, green pepper, and cilantro, from The Perfect Pantry
Vegan red curry tofu and kale with brown rice, from The Perfect Pantry
Thai red curry with root vegetables, from Sassy Radish

Easy Thai red curry with broccoli and cauliflower and chunky sliced mushrooms.

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


I actually like cauliflower but true confession it is often the last vegetable of the week's shop to be eaten. This recipe looks like my kind of thing and I too love red curry! I'll probably throw in some edamame (for protein) and call it dinner.

Mary, I'm beginning to think I'd have to add chocolate chips to get me to love cauliflower!

I think this would be a perfect lunch for me, healthy and not to heavy so hopefully I can avoid the food coma at work..!

Patrik, lots of vegetables -- great lunch!

You know I would love it!

Kalyn, if we ever make this together, you can have all of my cauliflower!

I never knew coconut milk was used for curry! Really good to know

Hi Lydia

I just found your site tonight, looking for things to cook for my vegetarian housemate. Have you ever tried crispy, caramelised cauliflower? I ate something similar to the below recipe at a market in Johannesburg, with a garlic honey sauce and I dream about it at least once a week. There's hope for you yet!


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