Thai Red Curry Vegetables
3 tablespoons coconut oil
1 medium onion, roughly chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes
Salt to taste
1/4 cup white wine
3 tablespoons Thai red curry paste
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 head cauliflower, cut into florets
1 large sweet potato, peeled and diced (about 2 cups)
3 medium carrots, sliced
1/2 cup coconut milk
Fresh chopped cilantro for garnishing
In a large wok or skillet, heat coconut oil over medium heat for 1 - 2 minutes until hot. Keep the heat at medium otherwise the oil will burn.
Add onion, ginger, garlic, red pepper flakes and a pinch of salt. Cook, stirring often for 5 minutes.
Add wine and continue cooking for another 5 minutes until the alcohol is evaporated, stirring occasionally.
Stir in Thai red curry paste, turmeric, cumin until blend.
Add cauliflower, sweet potatoes and carrots. Stir until the spices are evenly distributed.
Stir in coconut milk and cover, cook over medium heat for 15 minutes or until the vegetables are tender.
Dish and garnish with cilantro. Serve over rice.