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A Yellow Veg Thai Curry with Tofu and vegetables in black bowl at dark slate background. Vegetarian Thai Curry with tofu, zucchini, bell pepper, spinach, carrot. Thai Food. Indian vegetable curry

Coconut Curry Veggies Warm from Within

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste adjust for spice preference
  • 1 sweet potato peeled and cubed
  • 1 red bell pepper diced
  • 2 cups cauliflower florets
  • 4 cups vegetable broth
  • 1 14 oz can full-fat coconut milk
  • 2 cups fresh spinach
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped
  • Salt to taste

Method
 

  1. Heat coconut oil in large pot over medium; sauté onion 4-5 minutes until soft and translucent.
  2. Cook garlic and ginger about 1 minute until fragrant, stirring constantly.
  3. Add curry paste; cook another minute to bloom flavors.
  4. Add sweet potato, bell pepper, and cauliflower; stir to coat in curry.
  5. Add broth; boil, reduce heat, and simmer 15 minutes or until sweet potato fork-tender.
  6. Add coconut milk and spinach; cook 2-3 minutes until spinach wilted and soup heated through.
  7. Off heat, add lime juice; taste and salt as needed.
  8. Serve hot with cilantro over jasmine rice or with naan.