Yellow curry with mushroom and cauliflower (Dandelion restaurant)

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

4.1 19 ratings

Prep. 10min

Total 55min

4 portions

Ingredients

fresh lemongrass
3 stalks
fresh turmeric peeled
40 g
fresh galangal peeled
50 g
makrut lime leaves
10
vegetable oil
50 g
Korean chilli paste (gochujang)
10 g
ground turmeric
¾ tsp
fresh king oyster mushrooms cut in halves lengthways
6
cauliflower broken into florets
½
water
2 tbsp
ghee
3 tbsp
coconut water
300 g
coconut cream
500 g
palm sugar
20 g
fish sauce vegan
1 tsp
xanthan gum
1 pinch
freshly squeezed lime juice
20 g
fresh coriander leaves only, to garnish
fresh mint leaves only, to garnish
green mango grated to garnish
red chilli oil to garnish
fresh lime cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 378.4 mg

Protein 10.6 g

Calories 2600.9 kJ / 621.6 kcal

Fat 48.7 g

Fiber 8.4 g

Saturated fat 31.4 g

Carbohydrates 41.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Curry coconut fish with spiced lentils

30min

Charred leek gulai sayur

1 h 10min

Yellow Curry noodle soup

20min

Whole roast broccoli with romesco sauce

45min

Creamy miso mushroom udon

45min

Makrut lime fish curry with quinoa (Diabetes)

1 h 35min

Sweet potato korma with crispy potato skins

55min

Honey soy tofu with steamed rice

40min

Bean ratatouille with halloumi

30min

Sichuan zucchini and eggplant

1 h 15min

Agedashi tofu

30min

Layered Thai green vegetable curry and rice

45min