Easy Vegan Thai Red Curry

fromachefskitchen.com

Eveistall

3 tablespoons canola oil - or coconut oil

1 medium onion - halved and thinly sliced

2 medium carrots - halved lengthwise and sliced ⅓-inch thick on the diagonal

1 medium red bell pepper - seeds and membranes removed, thinly sliced

8 small Yukon Gold potatoes - (baby potatoes) sliced

1 can (4-ounce) red curry paste - or to taste and tolerance

4 cloves garlic - minced

2 tablespoons minced ginger

1 cup vegetable broth

2 cans (15-ounce) coconut milk

1 can (15-ounce) diced fire-roasted tomatoes - undrained

1 small head of cauliflower - cut into florets

1 container (5-ounce) baby spinach

1 large lime - juiced

Salt or vegan “fish” sauce - to taste

½ cup Thai basil leaves - or regular basil, coarsely chopped plus more for garnish

3 cups cooked jasmine rice

Directions at fromachefskitchen.com

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