Thai Veggie Coconut Curry

🌶THAI VEGGIE COCONUT CURRY🌶 A super simple VEGAN recipe that you can totally use whatever vegetables you may have on hand to make! You just need curry paste (any color works), coconut milk, broth (or even water) and your favorite veggies! In 45 minutes or less you’ll have a ridiculously flavorful meal! Serve with rice and finish with a fresh squeeze of lime juice if you have any - I swear it’s better than take out! Recipe below but seriously feel free to swap with whatever - here’s what you need:

INGREDIENTS
1 onion, medium dice
1/2 head cauliflower, florets cut into bite sized pieces
1 sweet potato, medium diced
Olive oil
3 Tbs curry paste
4 garlic cloves, minced
2 inches ginger, minced
1 quart vegetable stock
1 can coconut milk
2-4 cups spinach
Salt
Garnish with freshly squeezed lime + cilantro

INSTRUCTIONS
1. Preheat oven to 425 F
2. Toss onions, sweet potato, cauliflower in olive oil and salt. Evenly lay out on a baking sheet. Roast until just browned on the edges but not fully cooked, 15 minutes.
3. Heat a large pot and add a couple glugs of oil on medium high heat, add the ginger, garlic and curry paste and mix until fragrant, 1-2 minutes.
4. Add the veggie stock, bring to boil and then down to a simmer.
5. Add coconut milk and roasted veggies, stir to combine and let reduce uncovered at medium low heat until reduced by a third, 20-25 minutes.
6. Once reduced, add spinach and wilt. Salt to taste and serve with a fresh squeeze of lime juice and cilantro.