Gabriela Peacock 14-day plan: Thai-spiced vegetable & coconut curry

This is a light, fresh alternative to a traditional curry. It is quick to rustle up and makes a deliciously zingy, fragrant lunch or supper for a fasting day. A note about coconut milk: the canned variety is significantly higher in calories, so try to find the kind that is sold in a carton, which is lighter.

thai curry
Kate Whitaker

GLUTEN-FREE (check the fish sauce)
VEGAN (check the fish sauce)


1⁄2 head of cauliflower (about 180g), roughly chopped
1 tsp olive oil
1⁄2 tsp ground turmeric
1⁄2 tsp ground ginger
1⁄2 tsp sweet paprika
1⁄2 tsp chilli flakes
300ml unsweetened coconut milk (also called coconut drink)
120g bean sprouts
120g cabbage, shredded or finely chopped
120g carrots, shredded or finely chopped
1 tbsp vegetarian fish sauce
Juice of 1 lime
A small handful of basil, or Thai basil if available (about 15g), chopped
A small handful of fresh coriander (about 15g), chopped
100g radishes, thinly sliced

  1. Preheat the oven to 200C/180C fan/gas 6. Place the cauliflower in a roasting tin, add the oil and mix together well, then season. Roast for about 20 minutes, turning halfway, until it has softened and turned golden.
  2. Meanwhile, heat a saucepan over a medium heat, add the turmeric, ginger, paprika, chilli flakes and coconut milk, and bring up to a gentle simmer while stirring constantly. Cover with a lid, reduce the heat to low and cook for 5 minutes, when it should start to become fragrant.
  3. Stir in the bean sprouts, cabbage and carrots, and cook for a further 5 minutes, or until tender (but they still have a little bite). Add the fish sauce, lime juice and half the herbs, stirring well. Season to taste.
  4. Serve the cauliflower with the vegetables, radishes and remaining herbs.

Now buy the book

2 weeks to feeling great
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.


Extracted by Claire Coleman