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Leftover #Nextovers Archives —

Creamy Cauliflower and Red Pepper Curry

cauliflower and red pepper cream sauce laid over white rice. sliced limes on the side

Here’s the second recipe to grace my arsenal in the #cook90 challenge. I am so excited for this push to eat every meal freshly cooked by my hands for the next 30 days. (It’ll also give me something to plan for and look forward to in the dark days ahead with Mango Mussolini, ha!)

Given that I cook almost every meal, every day already, the problem isn’t really in the cooking itself, but in coming up with new, exciting meals so that we don’t get in a rut. I created a meal calendar and a ideas list with over 60 recipes for each mealtime to prepare. I even let Mister highlight favorites, so I could make sure that those were included no matter what. Aren’t I the greatest wife ever? **Cackles in MadMen aesthetics**

Prep time is also a big deal. Making sure to have a breakfast, lunch, and dinner each day without it consuming my world— this is supposed to be fun remember?— means that “set it and forget it” meals are best.

Southeast Asian and Indian flavors are my obsession right now. Spicy Thai Mango Noodles, Veggie pho, Greenbean curry, & rice bowls, veggie Samosas, and Thai Spinach and Butternut Squash soup have all been big hits in our household. So naturally, my go-to make-ahead lunch for the first day would incorporate these flavors.

red pepper and cauliflower cream sauce laid over rice

The simple beginnings of a beautiful meal…

1/2 of a cauliflower or bag of cauliflower florets
5 small red russet potatoes cut into 1/2 inch cubes
1 red bell pepper, sliced
1 cup roasted cashews
1/2 yellow onion
4 cloves garlic
juice of 1 lime
1 cup Almond milk
1 cup coconut milk

1 tbsp cilantro paste
1 tsp ginger paste
1 tbsp chili pepper paste
1 tsp ground ginger
1 tbsp Thai red curry paste

1 tbsp yellow curry powder
1/2 tsp turmeric
1/4 teaspoon cayenne pepper
**Steamed rice for serving

Have you tried Gourmet Garden flavor pastes yet?? Seriously. They make adding just the right amount of flavor so easy. No need to worry about keeping peppers, cilantro, or ginger on hand.


  1. Combine the red pepper, garlic, and dry seasonings in your crockpot. Allow to cook on high for approximately 10 minutes while you prepare the sauce and other ingredients
  2. Blend the almonds, cilantro paste, chili pepper paste, ginger paste, and almond milk in a food processor or blender until smooth. Slice the limes into quarters and set aside.
  3. Toss your cauliflower florets and sliced red potatoes into the crockpot. Pour the blended almond paste over the veggies.
  4. Next, pour in the coconut milk, add the Thai red curry paste, and juice of half of the lime to the mix (toss in the rinds as well) and allow to cook on high for 30-45 minutes.
  5. Stir the veggies to mix the flavors and reduce to warm. Serve with White Rice or Naan. Garnish with remaining limes quarters and/or chopped Thai basil. YUM!