Cauliflower-Sweet Potato Curry is a colorful vegetarian main dish consists of creamy garlic, ginger, onion, coconut milk, and red curry paste soaked up by cauliflower and sweet potato chunks. It doesn’t stop there! In the end, there are delicious helpings of green goodness, such as spinach, edamame, and zucchini. Finished with a refreshing touch of lime juice and cilantro. 

Ingredients:

• 2 tablespoons of olive oil
• 1 finely diced medium onion, you can use red if you like a little more sweetness
• 3 minced cloves of fresh garlic 
• Kosher salt
• 2 tablespoons of red curry paste
• 1 can of coconut milk
• ½ head of cauliflower. Cut into 1 – inch pieces which should add up to 4 cups
• 1 medium peeled sweet potato cut into 1 – inch pieces, adding up to 2 cups
• 1 zucchini cut in half lengthwise and then into ¼ – inch pieces adding to 2 cups
• 1 cup frozen edamame (shelled)
• 3 full cups of baby spinach 
• ¼ cup of fresh cilantro roughly chopped
• Cook grains of your choice, such as quinoa or couscous
• Half a few lines for serving 

Directions:

1. In a large pot, heat oil over medium heat. Add in the onion, garlic, and ginger. Season with salt. Cook until tender, roughly about 4 – 6 minutes. 
2. Add curry paste and cook for 2 minutes, stirring in between. Combine the coconut milk and 1 cup of water.
3. Add in the sweet potato and cauliflower. 
4. Bring it to a boil then reduce to medium-low heat and partially cover with a lid.
5. Let it simmer until the cauliflower and sweet potato are tender. Usually, it takes 15 minutes. 
6. Add the edamame and zucchini and cook until tender, roughly 4 – 5 minutes. 
7. Add the spinach and cook until just wilted, 1 – 2 minutes. 
8. Season with salt until desired taste, serve on grains with a squeeze of lime and cilantro and enjoy!

Notes From Healthier Me Today

• For a good red curry paste try Maesri.
• You can drizzle coconut cream at the end if you’d like a more rounded-out flavor.
• Try a mild curry paste if being prepared for children