Thai Vegetable Curry with Roast Cauliflower

We have a shellfish allergy in our family which means that I don't tend to have fish sauce in the house. So when I need that rich umami flavour, I have to improvise and I've found the best solution is a little bit of Marmite dissolved in boiling water. Don't worry if you don't like Marmite, you won't taste it in the dish, you'll just get a richness and level of savouriness that will make you keep going back for more.

Not only that, if you use Marmite and you're careful about which curry paste you buy, this dish is entirely vegan - win, win. Low in carbs and high in nutrients from all the veg, this dish gives you everything you need for a healthy and invigorating meal.

Thai Vegetable Curry with Roast Cauliflower

Serves 2

1 tsp light olive oil
185g cauliflower, roughly chopped 

80g radishes, quartered

2 tbsp Thai curry paste (I used red Thai curry paste)

300ml unsweetened coconut milk drink

350g pack mixed stir-fry vegetables 

2 tsp fish sauce or 1 tsp Marmite diluted in 50ml boiling water

Finely grated zest and juice 1 large lime

1 tsp light soy sauce

sea salt and freshly ground black pepper

Heat the oven to 200°C/180°C fan/gas 6. Toss the cauliflower and radishes with the oil and a little salt and pepper in a roasting tin and roast for 20 minutes until golden, turning halfway. 

Meanwhile, put the curry paste and milk drink in a pan over a medium heat and bring to a gentle simmer, stirring constantly to make sure it doesn’t boil. Cover with a lid, then turn the heat to low and simmer for 5 minutes until it smells fragrant. 

Add the stir-fry vegetables to the hot milk, then cook for 5 minutes more until the veg is tender. Stir in the fish sauce (or diluted Marmite), lime zest and juice, the soy sauce and a good pinch of pepper. 

Divide the roast cauliflower and radishes between 2 dishes, spoon over the sauce and veg, then serve.