Sweet Potato & Cauliflower Thai Curry

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  • 1 large sweet potato
  • 2 cups carrots
  • 1 cauliflower
  • 1 red bell pepper
  • 1 tablespoon red curry paste
  • 2 tablespoons extra virgin olive oil
  • 1 can of coconut milk
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 4 tablespoon tamari or soy sauce
  • 1 bag (fresh spinach
  • 2 tablespoons almond butter


  1. Start by peeling and chopping the sweet potato and carrots. Slice the red bell pepper, remove the seeds and chop into bite-sized pieces.
  2. Heat up the olive oil in a large saucepan or wok. Once the oil is hot, add the curry paste, carrots, red bell pepper, and cauliflower. Sauté e for 10 minutes.
  3. Now add the sweet potatoes, coconut milk, tamari/soy sauce, ground coriander, and ginger. Let the curry simmer on medium heat for about 40 minutes.
  4. Once the sweet potatoes are fork tender, reduce the heat to low, and add the washed spinach. Allow the spinach to wilt.
  5. Serve over rice.


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