Step 1

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and jalapeño. Stir and continue to cook for about 5 minutes more.

Step 2

To the pot, stir in the curry paste, coconut milk and broth. Add the carrots, red pepper and potato. Bring to a low boil and cook for 5 minutes. Add the cauliflower and cook for an additional 5-7 minutes. Be careful not to overcook as the cauliflower can become mushy quick.

Step 3

Lastly, stir in the tamari, lime juice and coconut sugar. Taste test to see if you prefer more of each. Add tofu or edamame at this point, if using. Cook until heated through.

Step 4

Serve warm with cooked rice, cilantro, and lime wedges as a garnish. Leftovers will keep for up to 4-5 days when sealed in the refrigerator.