Method
Heat oil in a frying pan or casserole pot over medium heat. Chop Cauliflower, turmeric & ginger Happy Patties into quarters and roll to form balls. Cook the balls until golden brown all over. Transfer to a plate, add a little more oil to the pan, add Green curry paste to the hot oil and fry for 3-5 minutes, stirring regularly. Lower heat and add coconut milk, lime leaves and stock and simmer for 5 minutes. Add soy sauce, lime, sugar, kumara and eggplant and simmer until vegetables are cooked, approximately 8-10 minutes. Taste the sauce and adjust with more lime juice, fish sauce and sugar if preferred. Add peas or beans, broccoli and cooked cauliflower, turmeric & ginger balls and simmer for 2-3 minutes. Add bean sprouts, if using. Serve on Jasmine rice and scatter with coriander and Thai basil leaves.
Ingredients
- Green curry paste
- Oil
- Cauliflower, Turmeric & Ginger Happy Patties, cut into chunks or quartered and rolled into walnut sized balls
- 400ml coconut milk
- 5 lime leaves
- 500ml vegetable stock
- 1-2 tbsp fish sauce or soy sauce, to taste
- Juice of 1 lime
- 2 tsp sugar, to taste
- 1 cup golden kumara or pumpkin, cubed
- 1 small eggplant, cubed
- 100g sugar snap peas or beans
- 1 cup broccoli, florets sliced into bite sized pieces
- 1/2 cup bean sprouts (optional)
- Leaves from a big bunch of coriander
- Thai basil leaves (optional)
- Jasmine rice to serve
