Vegan Thai Red Curry with Cauliflower and Potatoes

fromachefskitchen.com

ChristinaN

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

1 cup 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

Directions at fromachefskitchen.com

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