First posted: Jul 27, 2021

Speedy Thai Veg Curry Bowls


These Thai Veg Curry Bowls with Cauli Rice are one of our weeknight faves, and they’re full of nourishing veggie goodness that makes perfect wintery comfort food. I hope you’ll make them soon!

Thanks to my friends at @McCainSA for collaborating on this recipe with me, I hope you’ll give it a try soon! And don’t forget to sign up to the McCain newsletter to get delicious new recipes, ideas and inspo in your inbox every week xx



Cooks in:        Serves:4

For the Curry
  • 1 Tbsp oil for frying
  • 2 Tbsp your favourite Thai red curry paste
  • 1 x 400ml can coconut milk
  • 1 cup good-quality vegetable stock
  • 1 cup McCain frozen pumpkin or sweet potato cubes
  • 2 generous handfuls McCain frozen baby spinach
  • Fresh limes, to serve Fresh coriander, to serve
For the Cauliflower Rice
  • Cauliflower Rice Pulse 2 cups frozen McCain Cauliflower Florets in your food processor until ‘rice-like’ but not too fine. Cook for 1-2 minutes in a pot of boiling water, then drain and allow to steam for a few minutes.

What to do

1. To a large saucepan over medium-high heat, add the oil and fry the curry paste until fragrant. Pour in the coconut milk and stock and bring it to a gentle simmer.

2. Add the vegetables and leave to cook for 10-15 minutes, or until tender.

3. Meanwhile, prepare the cauliflower rice.

4. Just before serving, check the curry for seasoning, and add a little lime juice, sugar and soy sauce if necessary. Serve in warmed bowls with fresh coriander to garnish.

Share this recipe