Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons finely minced fresh ginger (from a 2-inch piece)
Kosher salt
2 tablespoons red curry paste, such as Maesri
1 can (15 ounces) coconut milk
1/2 head cauliflower, cut into 1-inch pieces (4 cups)
1 medium sweet potato, peeled and cut into 1-inch pieces (2 cups)
1 zucchini, halved lengthwise and cut into 1/4-inch pieces (2 cups)
1 cup frozen shelled edamame
3 cups packed baby spinach
1/4 cup chopped fresh cilantro
Cooked grains, such as quinoa, and halved limes, for serving
Preparation
Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.
