2 tbsp peanut oil
½ medium brown onion or 2 shallots, sliced
3 ½ tbsp Gewürzhaus Red Curry Blend
¼ tsp Gewürzhaus Chilli Birdseye, optional
350g cauliflower florets
1 medium sweet potato, peeled and cut into 1cm rounds
1 medium red capsicum, cut into strips
1 tbsp soy sauce
1 tbsp fish sauce
400ml coconut milk (unsweetened)
Fresh coriander leaves, to serve
Lime wedges, to serve
Heat the peanut oil in a wok or pan over medium heat. Add the onion and stir frequently. Cook for one minute, until it begins to soften.
Add the spice and stir continuously. Add Birdseye Chilli for additional heat. Cook for two minutes, until fragrant and paste-like consistency.
Stir the cauliflower through the paste and cook for 5 minutes. Add the sweet potato and capsicum. Cook for an additional 5 minutes.
Add the soy sauce, fish sauce, coconut milk and stir through. Simmer for 15-20 minutes, until the sauce has thickened slightly and vegetables are tender-crisp. Stirring occasionally.
To serve, garnish with a generous sprinkling of fresh coriander leaves and a lime wedge.
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