• 2 tbsp unrefined coconut oil
  • 1 cup broccoli florets
  • 1 cup Shiitake mushrooms
  • 1 cup sweet potatoes, peeled and sliced into 1-in chunks
  • 1 cup rainbow carrots, peeled and sliced into 1-in chunks
  • ¼ cup baby vidalia, diced
  • ¼ cup green onions, diced + more for garnish
  • 1 tbsp fresh garlic, minced
  • 1 tsp red curry paste
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 3 bay leaves
  • 1 tbsp salt-free lemongrass paste
  • 2 ½ cups no-sodium vegetable stock
  • 13 oz (1 can) unsweetened coconut milk
  • 1 bag frozen cauliflower rice, for serving
  1. In a heavy bottom pot, on medium high heat, add coconut oil.
  2. Then add sweet potato, carrots, and broccoli florets and seer until browned but not cooked all the way through.
  3. Add onions and garlic, and a little more coconut oil if desired.
  4. Mix in red curry paste, curry powder, turmeric, bay leaves, and lemongrass paste. Sauté about 5 minutes.
  5. Add enough veggie stock that veggies are almost covered but not fully submerged. Bring to a boil, then turn down heat to simmer.
  6. Let simmer until sweet potato is cooked through but not mushy.
  7. Shake coconut milk before opening. Pour over veggie mixture and stir gently until well blended. Continue to simmer for 1 minute.
  8. Serve over cauliflower rice and garnish with green onions.