vegan thai red curry with cauliflower and potatoes
ingredients
- 3 tablespoons canola or coconut oil
- 1 medium onion, halved and thinly sliced
- 1 medium red bell pepper, seeds and membranes removed, thinly sliced
- 8 baby Yukon Gold potatoes, sliced
- 2 cups vegetable broth
- 2 cans (15-ounce) coconut milk
- 1 can (15-ounce) diced fire-roasted tomatoes
- 1 can (4-ounce) red curry paste (or to taste and tolerance)
- 4 cloves garlic, minced
- 2 tablespoon minced ginger
- 1 small head of cauliflower, cut into florets
- 1 cup julienned carrots or 2 medium carrots, coarsely grated
- 1 container (5-ounce) baby spinach
- 1 large lime, juiced
- Salt or vegan "fish" sauce, to taste
- Thai basil leaves, for garnish
- 3 cups cooked jasmine rice
instructions
- Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- Add the red bell pepper and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots. Cook another 5 minutes.
- Add the baby spinach and stir until wilted.
- Add lime juice and salt or vegan "fish" sauce to taste.
- Garnish with fresh Thai basil leaves.
- Serve with cooked jasmine rice.
This Recipe adapted from >>>> Click Here