Thai Green Curry

Lightly steam the vegetables (except mushrooms and red pepper) so that they remain crunchy.

Grind garlic, green chillies, kaffir lime rind, onion, galangal and lemon grass with ½ a cup of water to a fine paste. Roast the cumin and turmeric powders in a medium hot kadhai for 1-2 minutes. Add the paste and salt, mix and cook for 3-4 minutes.

Sieve the coconut milk into the paste and mix. Add kaffir lime leaves and tofu (if using) and mix. Add the steamed vegetables and mix. Once the curry comes to a boil, add the mushrooms and red pepper and turn off the heat within 30 seconds. Cover and let it rest for 10-15 minutes before serving.

Serves 4-5

Photo by Vinita Punjabi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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