Cauliflower-Sweet Potato Curry

marthastewart.com

Anniinbc

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 tablespoons finely minced fresh ginger (from a 2-inch piece)

Kosher salt

2 tablespoons red curry paste, such as Maesri

1 can (15 ounces) coconut milk

½ head cauliflower, cut into 1-inch pieces (4 cups)

1 medium sweet potato, peeled and cut into 1-inch pieces (2 cups)

1 zucchini, halved lengthwise and cut into ¼-inch pieces (2 cups)

1 cup frozen shelled edamame

3 cups packed baby spinach

¼ cup chopped fresh cilantro

Cooked grains, such as quinoa, and halved limes, for serving

Directions at marthastewart.com

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