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August 21, 2022


  • 1   tbsp   coconut oil
  • 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



  • Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers, onions, and garlic. Saute for 5 minutes.
  • 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.
  • Add spinach, cover and allow to wilt (2-3 minutes). Stir well. Add lime juice, stir well. 
  • Serve piping hot with fresh cilantro and additional lime wedges. Serve with rice, quinoa, or noodles if preferred


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