Ingredients:

  • 2 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 medium potatoes, peeled and cubed into 1/2 inch pieces
  • 2 medium carrots, sliced into rounds
  • 1 cup cauliflower florets, bite-sized
  • 1 red bell pepper, chopped
  • 1 cup frozen peas
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and starting to turn golden.
  2. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  3. Add the tomato paste, curry powder, turmeric, cayenne, salt, and pepper. Stir constantly for 2-3 minutes until the oil separates slightly and the spices smell toasted.
  4. Add the cubed potatoes and sliced carrots to the pot, stirring to coat in the spice paste. Pour in the full-fat coconut milk and vegetable broth.
  5. Bring to a gentle simmer, cover, and cook for 10-12 minutes or until the root vegetables are partially tender.
  6. Stir in the cauliflower florets, red bell pepper, and frozen peas. Simmer uncovered for another 5-7 minutes until all vegetables reach an al dente texture.
  7. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro before serving.