Gabriela Peacock 14-day plan: Thai-spiced vegetable & coconut curry - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gabriela Peacock 14-day plan Thai-spiced vegetable & coconut curry By You Magazine - May 23, 2021 This is a light, fresh alternative to a traditional curry. It is quick to rustle up and makes a deliciously zingy, fragrant lunch or supper for a fasting day. A note about coconut milk: the canned variety is significantly higher in calories, so try to find the kind that is sold in a carton, which is lighter. Kate Whitaker GLUTEN-FREE (check the fish sauce) DAIRY-FREE VEGAN (check the fish sauce) SERVES 2 PREP 10 MINUTES COOK 20 MINUTES CALORIES PER SERVING 193 1⁄2 head of cauliflower (about 180g), roughly chopped 1 tsp olive oil 1⁄2 tsp ground turmeric 1⁄2 tsp ground ginger 1⁄2 tsp sweet paprika 1⁄2 tsp chilli flakes 300ml unsweetened coconut milk (also called coconut drink) 120g bean sprouts 120g cabbage, shredded or finely chopped 120g carrots, shredded or finely chopped 1 tbsp vegetarian fish sauce Juice of 1 lime A small handful of basil, or Thai basil if available (about 15g), chopped A small handful of fresh coriander (about 15g), chopped 100g radishes, thinly sliced Preheat the oven to 200C/180C fan/gas 6. Place the cauliflower in a roasting tin, add the oil and mix together well, then season. Roast for about 20 minutes, turning halfway, until it has softened and turned golden. Meanwhile, heat a saucepan over a medium heat, add the turmeric, ginger, paprika, chilli flakes and coconut milk, and bring up to a gentle simmer while stirring constantly. Cover with a lid, reduce the heat to low and cook for 5 minutes, when it should start to become fragrant. Stir in the bean sprouts, cabbage and carrots, and cook for a further 5 minutes, or until tender (but they still have a little bite). Add the fish sauce, lime juice and half the herbs, stirring well. Season to taste. Serve the cauliflower with the vegetables, radishes and remaining herbs. Now buy the book Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20. Extracted by Claire Coleman RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved