Potato & Cauliflower Thai Yellow Curry

At home we try to go meat-free once a week, so I'm always looking for tasty vegan dishes to try out. This is one of my favourites & it's incredibly easy & quick to make, perfect for a weeknight dinner. You certainly can't call it boring & I actually prefer this meat-free version to the classic chicken recipe. Don't miss out on the crushed peanuts & the rice vinegar chillies! It really adds the final punch to the dish. If you can, prepare your chilli / vinegar mix the day before, so it has time to pickle.

4 Servings

Ingredients:

4 medium sized potatoes, peeled & cut into bite-sized cubes

1/2 a head of a large cauliflower, cut into bite-sized pieces

1 large onion, peeled & quartered, with each petal separated

3 tbsp yellow curry paste

800ml coconut milk

1 tbsp fish sauce

3 kaffir lime leaves (optional)

A handful of chopped chillies

Rice vinegar

Chopped peanuts (cashew nuts works great as well)

Instructions:

Preferably the day before, add the chopped chillies to a jar & pour in rice vinegar until the chillies are covered.

Allow to pickle in the fridge until needed.

Heat 2 tbsp of sunflower oil in a wok over medium heat.

Once sizzling, add the yellow curry paste & fry, stirring constantly for 1 minute.

Add the coconut milk slowly, stirring constantly, followed by the fish sauce & kaffir lime leaves.

Bring to simmer & add the potato, cauliflower & onion.

Drop the heat to medium low & cook until the potatoes & cauliflower are cooked through, but still firm, & the onion has softened.

Serve with rice topped with a scatter of chopped nuts, a drizzle of the chilli vinegar & pickled chillies.