THAI VEGETABLE CURRY

If you love the flavors of the Far East then this sumptuous curry dish is for you.  It is part of a savory (with a kick) meal when paired with riced Cauliflower and a roasted lean meat.  The curry recipe is only slightly adapted from the original (Everyday Food, October 2010).  As always, enjoy!

THAI VEGETABLE CURRY
Paleo & Whole 30 compliant

1 Tbs. coconut oil
1 large onion, diced
1 large sweet potato, diced small with peeling
1 head cauliflower, cut into florets
1 Tbs. Thai red curry paste
1 tsp. ground mustard
1 (14oz) can coconut cream
1 cup organic chicken broth
fresh cilantro (garnish)

* Heat a cast iron pan over medium-high heat, add coconut oil.
* Cook onion slightly.
* Add curry paste and cook for a minute or two. Add coconut cream and chicken broth; bring to a boil.
* Add sweet potato, cauliflower with a dash of sea salt and ground pepper.
* Reduce heat, cover and simmer until vegetables are tender; approx. 15 mins.
*  Serve curry garnished with cilantro and a side of riced cauliflower.  Add a roasted lean meat for a complete Paleo meal.

Taste.  Enjoy.  Share!
Original recipe: Everyday Food, Oct 2010.  Adapted and Paleo-ized by w.lynne