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.