August 21, 2022

Ingredients:

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

Instructions

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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