Ingredients:

• 3 tablespoons coconut oil
• 1 medium onion, halved and thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 cups vegetable broth
• 2 cans (15-ounce) coconut milk
• 1 can diced fire-roasted tomatoes (optional, I often skip these)
• 1 can (4-ounce) red curry paste (or to taste and tolerance)
• 4 cloves garlic, minced
• 2 tablespoon minced ginger
• 2 small heads of cauliflower, cut into florets (or you can use one small head of cauliflower and eight small organic baby fingerling potatoes)
• 1 cup julienned carrots or 2 medium carrots, coarsely grated
• 1 container (5-ounce) baby spinach
• 1 large lime, juiced
• Himalayan pink salt to taste
• Thai basil leaves, for garnish
  
  Optional to add some steamed quinoa or millet to soak up the sauce!