Thai Red Vegetable Curry

🧂 Ingredients

• 1 tbsp coconut oil
• 1 medium red bell pepper

  sliced
• 1 medium onion

  sliced in half moons
• 4 cloves garlic

  sliced
• 1 tbsp fresh ginger, grated
• 1 tbsp thai red curry paste
• 1 (13.5 ounce) can coconut milk
• 1 cup vegetable stock
• 1 tbsp fish sauce
• 1 tsp coconut palm sugar
• 1 head cauliflower

  about 2-3 cups of florets
• 4 cups baby spinach

  about 5 ounces
• 2 tbsp lime juice

  (juice for one lime)
• fresh cilantro
• lime wedges

Instructions

• 1 Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers,
  onions, and garlic. Saute for 5 minutes.
• 2 Add ginger and curry paste, stir well to incorporate. Slowly stir in coconut
  milk, vegetable broth, fish sauce, and coconut palm sugar. Bring to a slow boil.
  Add cauliflower florets, reduce heat to a low simmer, cover and cook until
  cauliflower is tender about 15-20 minutes. Check at the 10-minute mark and give
  a gentle stir.
• 3 Add spinach, cover and allow to wilt (2-3 minutes). Stir well. Add lime juice,
  stir well. 
• 4 Serve piping hot with fresh cilantro and additional lime wedges. Serve with
  rice, quinoa, or noodles if preferred.

Nutrition Info