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vegan thai red curry with cauliflower and potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total: 45 minutes
Cost: $5.54 /serving
Author : Carol | From A Chef's Kitchen
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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.
Add the red bell pepper and potatoes and cook 2-3 minutes.
Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
Add the carrots. Cook another 5 minutes.
Add the baby spinach and stir until wilted.
Add lime juice and salt or vegan "fish" sauce to taste.
Garnish with fresh Thai basil leaves.
Serve with cooked jasmine rice.