Prep Time:
Yield:Ingredients
- 1 tablespoon coconut oil
- 1/2 medium yellow onion, diced
- 1 medium sweet potato, washed and chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 small head cauliflower, chopped (about 3 cups)
- 1/4 cup Thai red curry paste
- 4 cups vegetable stock
- 15oz can coconut milk
- lime wedges, fresh cilantro, fresh jalapeño, hot sauce for serving- optional
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add sweet potatoes and onion. Let cook for 7-10 minutes, stirring occasionally.
- Add garlic, red pepper and cauliflower. Cook for 2-3 minutes.
- Add the red curry paste and a small pinch of salt to the pot. Stir just to coat the veggies.
- Add the vegetable stock and coconut milk. Bring to a gentle boil and then turn the heat down to a low simmer. Cook for 10-15 minutes- just until sweet potato and cauliflower are tender.
- Remove from heat and serve with a squeeze of lime, fresh cilantro, fresh jalapeños and/or hot sauce. Enjoy!
Notes
You could easily add some leftover cooked chicken or shrimp for added protein or server over warm rice.