Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion (chopped small)
  • 3 cloves garlic (minced)
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 medium sweet potato (peeled and cubed small)
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 medium sized carrots (peeled and cut into chunks)
  • 1 red bell pepper (seeded and sliced)
  • 15 ounce can lentils or chickpeas (drained and rinsed)
  • (2) 13.5-ounce cans coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 1/2 teaspoons salt, or more to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar or pure maple syrup
  • 1 lime, juice squeezed
  • 3 cups fresh baby spinach
  • fresh chopped cilantro, optional

Instruction

  • Heat the oil in a large pot over medium heat. Add the onion and sauté for 2-3 minutes. Now add the garlic and ginger, and cook for 1 more minute. Add the curry powder and sauté 1-2 minutes more, until fragrant.
  • To the pot, add the sweet potato, cauliflower, broccoli, carrots, red pepper and lentils or chickpeas. Pour in the coconut milk, red curry paste and salt and stir well. Bring to a boil, then simmer for about 10 minutes, until the sweet potatoes and other vegetables are tender.
  • In a small bowl, whisk together the cornstarch with 2 tablespoons water, then stir into the curry to thicken. 
  • Now stir in the sugar, lime juice and the spinach until it wilts. Taste; season with more salt if desired. Serve hot with rice, fresh cilantro, hot sauce and maybe Easy Vegan Naan.