Recipe: Thai Green Chickpea, Squash and Roasted Cauliflower Curry

main meals, recipes

Recipe: Thai Green Chickpea, Squash and Roasted Cauliflower Curry

main meals, recipes

Thaigreenchickpea squash roastedcauliflowercurry

I can remember way back when I first started trying to lose weight, I didn’t know much about cooking or really what healthy food was at all. I ended up eating mostly low calorie processed crap, and as much as I lost some weight, I would often find myself craving tastier foods and then feeling guilty when I ‘went off track’ and indulged in them. A huge turning point for me, and one of the reasons I think I’ve been able to make my weight loss sustainable, was discovering just how delicious healthy food can be. This curry recipe is so healthy it could be enjoyed while ‘detoxing’ if that’s your thing, yet it is absolutely scrumptious! 

One of my favourite all time meals is Thai Green Curry, and this super simple version demonstrates just how tasty healthy wholesome food can be.

Thai Green Chickpea, Squash and Roasted Cauliflower Curry
Serves 2
Super healthy and delicious Thai green curry perfect for the January health kick!
Print
Ingredients
  1. Coconut oil for roasting and frying
  2. 1 small head of cauliflower
  3. 1 small squash
  4. 1 inch piece of fresh ginger
  5. 2 tablespoons Thai green curry paste (I used Thai Taste brand which is vegan)
  6. 1 tin of chickpeas
  7. 200 ml light coconut milk
  8. 2 handfuls of spinach (optional, but I like the green!)
Instructions
  1. Pre heat the oven to 200c
  2. Peel the squash and remove the seeds, then chop into bite size pieces, toss in coconut oil and roast until tender.
  3. Chop the cauliflower into bite size pieces, toss in the coconut oil and roast until tender and golden - you could pop the squash and cauliflower into the oven at the same time although the cauliflower might be done quicker.
  4. Warm some coconut oil in a large pan or wok over a medium heat. Mince the ginger and add to the pan along with the curry paste.
  5. Gently fry the curry paste and ginger for 2 minutes then add the roasted vegetables and drained chickpeas. Toss around in the curry paste before adding the coconut milk.
  6. Let it all simmer for about 10 minutes then add the spinach and stir through. Once the spinach is wilted, serve.
Notes
  1. If you wanted to make 4 servings just double all the ingredients!
Wholeheartedly Laura https://wholeheartedlylaura.com/
P1160267

You could of course serve this with brown rice. Personally I love just eating it alone served in a big bowl with plenty of coconut shreds on top. If you don’t digest beans well, or if you are following a Paleo approach then you could easily replace the chickpeas with chicken or beef.

P1160252

The roasting of the cauliflower gives it a nutty flavour and the roasting of the squash intensifies it’s sweetness. However if you wanted to skip that part of the recipe just add the uncooked cauliflower and squash to the recipe and simmer for longer, perhaps with some added vegetable stock or more coconut milk. 

P1160266

Do you like Thai Green Curry? What is your absolute favourite healthy meal?

 photo greenfb_zps43614d81.png photo greentwit_zps439f43de.png photo greeninsta_edited-1_zpsa62b54b7.png photo greenpin_zps9b9921b9.png photo greenrss_zpsb71630f6.png photo greenyoutube_edited-1_zps741514fc.png photo greentumb_zps8c4ce466.png

Enjoy this post?

Download the Ultimate Self Care Kit

Your overwhelm free guide to creating a self care plan that works  + 50 self care ideas!

16 Comments

  1. Nicole Marie Story

    You’re so spot on with this… “I ended up eating mostly low calorie processed crap, and as much as I lost some weight, I would often find myself craving tastier foods and then feeling guilty when I ‘went off track’ and indulged in them.” I think every dieter experiences this… if only every dieter could find food again afterward!!! I order Thai nearly every single day! Always a ‘super thai hot’ spicy level of 15 on their scale of 1 to 10. I like a challenge. ;) Divine recipe. If I cooked, it would be on my list.

    Reply
    • Laura

      I wish I could try more thai food as I think I would love it! Need to take a girl friend to a good restaurant – James is too fussy!

      Reply
      • Nicole Marie Story

        If I were there, I would be your Thai girlfriend!!!
        Gwendolyn and James can fend for themselves:)

        Reply
  2. Rachel

    Hi – been a while since I’ve been on the ‘big’ computer to comment but I’ve been following on my phone (which is rubbish for replying to posts)

    One of my favourite storecupboard meals is a chickpea and butternut squash curry – thai, korma, anything really. So easy and tasty, I usually have the ingredients around (and squashes keep for ages) yet it feels so nourishing. I would highly recommend adding fresh lime juice at the end – takes it to another level! I tend to make mine a bit soupier too, although I would have brown rice with mine and no cauliflower (bleurgh!).

    Comfort food at its very best!

    And yes that processed diet junk gives you that weird ’empty’ feeling – reasonable sized portions of full-fat food satisfy so much more and don’t lead to the binges like diet stuff tends to (probably cos its full of weird sugars, carbs and no actual nutrition). I have been there!

    Reply
    • Laura

      Lovely to know you’ve still been reading Rachel :-) I will definitely try adding the lime juice! Agree on that ’empty’ feeling with some diet foods.

      Reply
  3. Love Cat

    I cannot wait to try this – it looks delicious! Definitely on the menu for next week. x

    Reply
  4. Anna @AnnaTheApple

    I have never eaten a Thai green (or red) curry before. Though I do actually have some paste in my cupboard I keep forgetting about! I must try this recipe as it sounds delicious and nice and simple.

    Reply
    • Laura

      Oh you must try it, Thai Red and Green curry is just amazing x

      Reply
  5. Emma

    This looks great Laura! Huge fan of all the ingredients so I’m bound to enjoy them all together :)
    I haven’t made many green curries but I make a yummy Thai Tempeh & Veg Red Curry.

    Reply
    • Laura

      I think about three years ago I made a gorgeous thai red tofu and veg curry, but tempeh would be even better! In fact I haven’t had tempeh for ages, might have to pick some up from the health food store today!

      Reply
  6. Lauren (@PoweredbyPB)

    I absolutely love thai currys, so I am going to save this one to make some time!

    Reply
  7. Maria @ Little Miss Cornucopia

    I love all of the ingredients you used here and I will most definitely be making this! Thanks so much for sharing! X

    Reply
    • Laura

      My pleasure! Hope you enjoy it :-)

      Reply
  8. Tamzin

    I love thai green curry if its not too spicy! This sounds and looks lovely : )

    Reply
  9. Georgia

    OOOh this looks fab thanks! I have wanted to make a veggie thai curry for ages but have struggled to find a good one without chicken! YUM I think I will make this very soon as looks gorgeous :) I love trying chickpea outs too in different ways.

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest