This Thai Red Curry is full of flavor and ready in less than 30-minutes! It really is best of both worlds. This recipe is simple, easy, and requires minimal ingredients. Vegan and gluten-free.
Preheat the oven to 425°F. Toss cauliflower florets in oil and salt. Bake for 20 minutes.
While cauliflower is cooking, prepare the curry. In a large skillet over medium-high, heat 1 tsp neutral-flavored oil. Add sliced onion and a pinch of salt. Cook for 3-4 minutes until fragrant and translucent. Stir in minced ginger, garlic, and lemongrass. Cook for 2 minutes until fragrant.
Stir in curry paste and 1 tbsp coconut milk. Cook for 1 minute, stirring constantly, or until coconut milk has cooked off. Pour in the rest of the coconut milk and add eggplant and bell pepper. Bring to a low boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
Once curry is done, add juice from 1/2 lime. Stir in crispy baked cauliflower. Serve curry over rice and garnish with Thai basil and lime wedge.
Store leftover curry in an airtight container in the fridge for up to 5 days.