Thai Coconut Curry - Vetri Community Partnership

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, diced small
• 1 pinch salt
• 3 Tablespoons garlic, minced
• 3 Tablespoons ginger, minced
• 4 Tablespoons red curry paste
• 2 Makrut lime leaves (optional)
• 1 head cauliflower, cut into bite-sized pieces
• 3 medium carrots, cut into matchsticks
• 2 red bell peppers, cut into matchsticks
• 1 jalapeño, seeds removed, then minced
• 1/4 cup low-sodium soy sauce or tamari
• Juice of one lime, plus extra wedges for garnish 2 teaspoons brown sugar
• 2 –13.5-ounce cans coconut milk
• 1– 6-ounce bag baby spinach
• 2 cups jasmine rice
• 4 cups water