Thai Red Vegetable Curry ready in 30 minutes! A super healthy vegan, gluten-free, dairy-free, paleo meal loaded with good for you vegetables, Thai spices, and creamy coconut milk.
Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers, onions, and garlic. Saute for 5 minutes.
Add ginger and curry paste, stir well to incorporate. Slowly stir in coconut milk, vegetable broth, fish sauce, and coconut palm sugar. Bring to a slow boil. Add cauliflower florets, reduce heat to a low simmer, cover and cook until cauliflower is tender about 15-20 minutes. Check at the 10-minute mark and give a gentle stir.
Add spinach, cover and allow to wilt (2-3 minutes). Stir well. Add lime juice, stir well.
Serve piping hot with fresh cilantro and additional lime wedges. Serve with rice, quinoa, or noodles if preferred.
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