Asian inspired dish, served with baked cauliflower – Vegan

Meet your new favourite vegan comfort dish, quick and easy to prepare, for dinner or lunch! Fluffy rice topped with creamy green curry spinach kissed with lemongrass, served with golden baked cauliflower, and finished with a sprinkle of pumpkin seeds and Thai basil.

It’s vibrant, creamy, and full of Thai-inspired goodness.

This dish is a quick, wholesome vegan meal that tastes like pure plant-based magic in a bowl!

Ingredients: (for 3 portions)

• 1 medium to large cauliflower
• 1 lemongrass stalk
• 1 red onion
• 1 heaping tablespoon green curry spices
• 150 g brown rice
• 50 g pumpkin seeds
• 1 lime
• 100 g fresh spinach
• A few sprigs of Thai basil or regular basil
• 3 garlic cloves
• 1 vegetable stock cube
• 300 ml boiling water
• 2 heaping tablespoons flour
• 2 level tablespoons sugar
• 200 g coconut milk
• Sunflower oil
• Salt and pepper

Preparation:

Preheat the oven to 200°C and let it heat up.

Start by washing the cauliflower and removing the tough base. Cut it in half, then break it into florets using your hands. If some pieces are too large, cut them in halves or quarters so they’re all roughly the same size. Transfer the florets to a large bowl, drizzle generously with sunflower oil, season with salt and pepper, and toss well to coat evenly.

Line a baking tray with parchment paper, spread the cauliflower in a single layer (without overlapping), and roast for about 25–30 minutes, until golden and slightly crispy on the edges.

Prepare the stock: In a bowl, pour the boiling water over the vegetable stock cube, mix and set aside.

Bring a pot of salted water to a boil and cook the rice according to the package instructions. Once cooked, drain and set aside.

Cut the lemongrass stalk into three equal pieces and lightly bruise each piece with the side of a knife to release its flavor. Finely chop the onion and garlic, and roughly chop the basil.

In a large, deep pan (no oil needed), lightly toast the pumpkin seeds for 1–2 minutes, just until they start to pop and release their nutty aroma. Then transfer them to a small bowl and set aside.

In the same pan, heat a little olive oil and sauté the onion and garlic for about 2 minutes. Add the flour and green curry spices, stirring constantly for about 30 seconds to combine. Then pour in the coconut milk, add the sugar, and the pieces of lemongrass stalk. Mix everything well to create a smooth, aromatic sauce.

Add the prepared stock to the pan, stir everything well, and let it simmer over medium heat for about 7–8 minutes, stirring occasionally.

Next, add the spinach along with half of the chopped basil, mix thoroughly, and cook for another 2–3 minutes until the spinach wilts.

Season with salt and pepper to taste, then remove from heat.

By now, all the components of the dish should be ready, so it’s time to plate. Spoon 3–4 generous tablespoons of rice onto each plate, then top with 2 ladlefuls of the creamy spinach. Arrange the roasted cauliflower florets alongside, and finish by sprinkling over the remaining chopped basil and toasted pumpkin seeds.

Serve each plate with a wedge of lime on the side, and drizzle the dish generously with fresh lime juice just before eating.

If you try the recipe, let me know how you liked it! 😊

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