Thai Green Curry Potato and Pea Breakfast Hash - Forks Over Knives

Ingredients

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 4 cloves garlic, minced
• 4 teaspoons chopped fresh ginger
• 4 teaspoons chopped fresh lemongrass
• 3 lb. Yukon gold potatoes, scrubbed and cut into ¾-inch pieces (8 cups)
• 2 cups unsweetened coconut milk beverage
• 2 tablespoons Thai green curry paste
• 3 cups chopped fresh or frozen cauliflower
• 2 cups frozen peas and carrots
• ¼ cup chopped fresh cilantro
• ¼ cup sliced scallions
• 1 thinly sliced fresh Thai chile (optional)
• Lime wedges