Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped.
This recipe was featured as part of our Winter Ingredients photo gallery.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 50 mins
- 2 tablespoons vegetable oil
- 1 medium yellow onion, medium dice
- 1 1/2 teaspoons kosher salt, plus more as needed
- 4 medium garlic cloves, thinly sliced
- 3 tablespoons Thai green curry paste
- 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
- 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1/4 cup packed Thai basil leaves
- 1 1/2 teaspoons freshly squeezed lime juice
- Steamed white rice or brown rice, for serving (see Game Plan note)
- Heat the oil in a large frying pan 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 1/2 teaspoon of 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 with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from the heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.