Vegan Red Curry with Cauliflower and Potatoes Recipe - Forks Over Knives

Ingredients

• 1 cup chopped onion
• ¾ cup chopped red bell pepper
• 3 cloves garlic, minced
• 2 tablespoons Thai red curry paste
• 2 cups low-sodium vegetable broth
• 2 cups refrigerated unsweetened coconut milk (not canned)
• 1½ lb. coarsely chopped red potatoes (4 cups)
• 1 12-oz. package fresh or frozen cauliflower rice
• 1 6-oz. can no-salt-added tomato paste
• 1 tablespoon chopped lemongrass (optional)
• ¼ teaspoon crushed red pepper
• 1 tablespoon arrowroot powder
• Sea salt, to taste
• 4 cups hot cooked brown rice
• ¼ cup chopped fresh cilantro
• Lime wedges