Ingredients

3 tbsp. oil

1/2 medium onion, halved and thinly sliced

1 medium red bell pepper, thinly sliced

1 sweet potato, peeled and cubed

2 cups vegetable broth

2 cans coconut milk

1 can diced tomatoes

1 can (4 oz) thai red curry paste

4 cloves garlic, diced

2 tbsp. ginger

1 small head of cauliflower, cut into florets

1 contained of tofu, cubed

Couple handfuls of baby spinach

Rice, for serving!

Instructions

1. Heat oil over medium-high heat in a large pan, or wok. Add the onion and cook 5-8 minutes or until beginning to soften.

2. Add the red bell pepper and cubed sweet potato and cook 2 - 3 minutes.

3. Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.

4. Add the cauliflower florets. Reduce heat to medium-low and simmer 15 minutes.

5. While cauliflower is simmering, cook tofu until slightly brown in a pan with a 2 tsp. of oil. Once cooked, add to simmering sauce.

6. Add the baby spinach and stir until slightly wilted.

7. Garnish with cilantro and serve with rice!