A lightly fragrant dish best served with rice to soak up the juices which are a mixture of coconut milk, Thai Green curry paste and a sprinkling of Thai basil. Thai basil is widely used in Thai and Vietnamese cooking and especially in Thai green and red curries and is quite readily available in supermarkets.
1 head of cauliflower – cut into medium size florets
1 can of chickpeas – drained and rinsed
1 can of lite coconut milk
2 tbsp. Thai green curry paste
1 tsp. Thai Basil, plus extra for garnish.
Cook the cauliflower in a large lidded pan until just ‘al dente’, drain and return to the pan.
Whisk together the coconut milk and green curry paste and add to the p an along with the chickpeas and Thai basil.
Bring to a boil then turn down heat and simmer for ten minutes.
Sprinkle with a little more Thai basil and serve with rice either as a side dish or as a vegetarian/vegan meal.