Step 1

Heat a heavy pot over low to medium heat. Add oil and chopped onion. Saute the onion until they become soft and translucent. Add minced garlic and ginger, and the red curry paste. Cook them for about 3 to 4 minutes.

Step 2

Add 2 tbsp of coconut oil, and add bell pepper, carrots, and cauliflower. Add salt, black pepper, coconut sugar, and liquid amino and give it a nice stir to combine everything together.

Step 3

Lower the heat, and cook for about 6 to 8 minutes or until the carrots become tender.

Step 4

Add the coconut milk and stir it, let it simmer for about 5 to 8 minutes.

Step 5

Add spinach or kale on the top (optional), and stir in the sriracha or red sauce.

Step 6

Squeeze a lemon wedge and garnish the vegan curry with chopped coriander leaves. Enjoy the warm vegan Thai red curry with rice, naan, or flatbread.