Ingredients
2 cups vegetable stock
1 cauliflower, cut into small florets
2 teaspoons red Thai curry paste
600ml milk
1 tablespoon plain flour
Method
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Combine stock and cauliflower in a large saucepan. Bring to the boil, reduce heat, cover and simmer for 20 min or until cauliflower is tender.
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Remove from the heat. Stir through the curry paste and allow to cool slightly. Make a paste with the flour and some of the milk in a jug, then gradually add the remaining milk. Whisk to combine making sure there are no lumps.
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Using a stick blender, pulse the cauliflower until smooth, add the milk mixture. Place saucepan over a medium heat and return to the simmer, stirring constantly. Serve with finely chopped coriander.
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