Yellow curry with mushroom and cauliflower (Dandelion restaurant)

Yellow curry with mushroom and cauliflower (Dandelion restaurant)

4.1 19 ratings

Prep. 10 min

Total 55 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

You might also like...

Ancho chilli bean bowl

1u.

Charred leek gulai sayur

1u. 10min

Yellow Curry with Mushroom (Dandelion restaurant)

1u.

Loaded chickpea masala with spelt chapatis (Diabetes)

40min

Spinach and paneer curry (Diabetes)

50min

Super green pasta (Darren Robertson)

30min

Crispy Korean tofu

1u. 20min

Tandoori Cauliflower with red lentil dahl and raita

1u.

Nourish bowl (Diabetes)

55min

One whole cauliflower

45min

Sichuan zucchini and eggplant

1u. 15min

Warm satay bowl

1u. 10min