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Vegetarian | Dairy free | Nut free

Serves 4


2 tbsp vegetable oil

½ brown onion, sliced

1 large clove of garlic, crushed

1 red capsicum, sliced

3 tbsp red curry paste

1 cauliflower, cut into 3cm pieces

2 large potatoes, cut into 2cm cubes

1 tbsp soy sauce

2 cups vegetable stock

1 cup coconut milk

Salt, pepper, and sugar to taste

Steamed rice and fresh coriander to serve


1. Start with a medium saucepan on high heat, add oil, brown onion, garlic, and capsicum all at the same time, once a sizzling sound begins and the onion and capsicum are beginning to soften, add the red curry paste.

2. Reduce to a medium heat and sauté with a wooden spoon until curry paste is fragrant (only a minute or two). Add vegetable stock and scrape all caramelisation off the bottom.

3. Let the curry base come back up to the boil, then add potato and cauliflower. Once boiling, reduce to a low-medium heat and simmer for 20 minutes or until the potato and cauliflower is cooked to your liking.

4. Add soy sauce and coconut milk. Taste and adjust with salt, sugar, and pepper to your liking.

5. Serve with steamed rice and fresh coriander.

Recipe by Jenny Lam for Genuinely Southern Forests.


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