Step 1

Melt the coconut oil in a large and deep pan that has a lid. Add the onions and red pepper and saute for 8-10 minutes over medium heat.

Step 2

Stir in the garlic and ginger and continue to cook for another 30 seconds. Add the Thai red paste and cook for another minute. Next, stir in the tomatoes and coconut milk, then add the sweet potato and cauliflower. Cover the pan with a lid, reduce the heat, and simmer for about 15 minutes or until the sweet potato is fork-tender.

Step 3

Stir in the baby spinach and cover the pan again. Cook for a further 1-2 minutes until the spinach wilts. Next, stir in the lime juice and season to taste.

Step 4

Serve with basmati rice, naan, and topped with coriander leaves and extra lime wedges.