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Vegetable Coconut Red Curry with Bok Choy and Cauliflower



2 tablespoons coconut oil

½ white, yellow or red onion, diced

1 garlic clove, minced

1 head Foxy cauliflower, cut into florets

1 small red bell pepper, sliced

1 small yellow or orange bell pepper, sliced

1 head of Foxy baby bok choy, roughly chopped

1 can coconut cream

1 cup Thai red curry sauce or ¼ cup Thai red curry paste

1 can chickpeas, rinsed and drained


  1. In a large soup pot melt coconut oil over medium heat. Add onion and cook until soft and translucent, about 2 minutes.
  2. Add garlic, cauliflower florets, bell peppers and bok choy and cook until soft, another 5-7 minutes, stirring frequently.
  3. Add coconut cream, Thai red curry sauce (or paste) and chickpeas. Stir to combine all contents. Bring to a simmer, cover and cook for 10-15 minutes or until cauliflower is soft.