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Thai Red Curry Cauliflower and Garbanzo Beans

S Caron Recipe by
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Thai Red Curry Cauliflower and Garbanzo Beans
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 4
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Thai Red Curry Cauliflower and Garbanzo Beans

Sometimes it's the simplest things that hit the spot just right ..

Ingredients

4
cups cauliflower florets (bite-size pieces)
1
(15-oz) can garbanzo beans, drained and rinsed
Cooking oil spray
Salt and pepper
1/4
cup Thai red curry sauce (NOT paste)

Directions

  • 1 Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Combine the cauliflower and garbanzo beans on it. Spray with cooking oil spray and sprinkle liberally with salt and pepper.
  • 2 Bake the cauliflower mixture for 10 minutes. Stir. Bake for an additional 10 minutes, or until the florets begin to brown.
  • 3 Transfer the cauliflower and garbanzo beans to a large bowl. Drizzle with Thai red curry sauce. Toss to combine.
  • 4 Serve immediately.
See Step By Step

Step By Step  

Curry Cauliflower and Garbanzo Beans

As prepared by S Caron,

An unexpected combo with awesome taste -- this dish featuring Thai red curry sauce is healthful, tasty and surprising.


Some condiments are just addictive. Ketchup on burgers is a must. Relish on grilled hot dogs. Salsa with tortilla chips (and oozy melted cheese). Honey barbecue with chicken. Sriracha on pretty much everything.

Well, I have fallen in love with a new one: Thai red curry sauce. This sweet-spicy sauce combines coconut milk with Thai red curry into a creamy deliciousness that is perfect for dipping oven fries. Or mixing with a stir fry. Or tossing with some roasted veggies. Oh, the list goes on and on…

It’s particularly good in my Thai Red Curry Cauliflower and Garbanzo Beans recipe.

Curry Recipe with Cauliflower and Beans

The cauliflower is cut into bite sized pieces and then roasted at a high temperature with the beans.

Ingredients for Bean and Caulifower Curry Recipe

Once it’s done, just toss it with the Thai red curry sauce and you are good to go.

Red Thai Curry Sauce

This makes a totally unexpected and side dish, and it’s also  great  over rice as a vegetarian entrée. Either way, it’s amazing. Pinky swear.

Just one tiny note: Be sure to get Thai red curry sauce -- not the paste, which would be a total disaster. Remember: sauce (it’s sometimes called a simmer sauce).

Now hurry -- go get your curry!

Featured Recipe



More Curry Recipes


Get your curry on with more recipes that feature the amazing spice:

Sarah W. Caron (aka scaron) doesn’t do mustard. Unless it’s ground mustard enhancing her mac and cheese. She blogs about homemade comfort food at Sarah’s Cucina Bella.

Are you a curry fan? Why or why not?

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Nutrition Information 
No nutrition information available for this recipe
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