Go Back

Coconut Curry Veggies Warm from Within

Print Recipe Pin Recipe
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 a large pot over medium heat. Add onion and sauté for 4-5 minutes until softened and translucent.
  2. Add garlic and ginger, stirring constantly for about 1 minute until wonderfully fragrant.
  3. Stir in curry paste and cook for another minute, letting those flavors bloom.
  4. Add sweet potato, bell pepper, and cauliflower. Stir everything together so the veggies get coated in that delicious curry mixture.
  5. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until sweet potato is fork-tender.
  6. Stir in coconut milk and spinach. Cook for 2-3 minutes until spinach is wilted and soup is heated through.
  7. Remove from heat and stir in lime juice. Taste and add salt as needed.
  8. Serve hot, garnished with fresh cilantro. This is amazing over jasmine rice or with naan bread on the side!