Vegan Thai Red Curry with Cauliflower and Potatoes

Name: Vegan Thai Red Curry with Cauliflower and Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 tablespoons canola or coconut oil; 1 medium onion, halved and thinly sliced; 1 medium red bell pepper, seeds and membranes removed, thinly sliced; 8 baby Yukon Gold potatoes, sliced; 2 cups vegetable broth; 2 cans (15-ounce) coconut milk; 1 can (15-ounce) diced fire-roasted tomatoes; 1 can (4-ounce) red curry paste (or to taste and tolerance); 4 cloves garlic, minced; 2 tablespoon minced ginger; 1 small head of cauliflower, cut into florets; 1 cup julienned carrots or 2 medium carrots, coarsely grated; 1 container (5-ounce) baby spinach; 1 large lime, juiced; Salt or vegan "fish" sauce, to taste; Thai basil leaves, for garnish; 3 cups cooked jasmine rice

4.6

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 6

Cost: $5.54 /serving

Author : Carol | From A Chef's Kitchen

vegan vegetarian thai

Vegan Thai Red Curry with Cauliflower and Potatoes

Instructions

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Step 1

Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.

Step 2

Add the red bell pepper and potatoes and cook 2-3 minutes.

Step 3

Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.

Step 4

Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.

Step 5

Add the carrots. Cook another 5 minutes.

Step 6

Add the baby spinach and stir until wilted.

Step 7

Add lime juice and salt or vegan "fish" sauce to taste.

Step 8

Garnish with fresh Thai basil leaves.

Step 9

Serve with cooked jasmine rice.

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