Ingredients:

  • 1 lb sweet potato, cubed
  • 2 large carrots, sliced into rounds
  • 1 head cauliflower, cut into small florets
  • 1 red bell pepper, chopped
  • 2 tbsp neutral oil
  • 1/2 tsp sea salt
  • 2 tbsp Thai red curry paste
  • 1 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised and cut into 3-inch pieces
  • 4 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed sweet potatoes, sliced carrots, cauliflower florets, and chopped red bell pepper with 2 tablespoons of neutral oil and sea salt on a large rimmed baking sheet.
  3. Roast the vegetables for 20-25 minutes until the edges are charred and they smell nutty.
  4. While vegetables roast, heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat.
  5. Add the Thai red curry paste and sauté for 2 minutes until fragrant and darkened.
  6. Stir in the minced garlic, grated ginger, and lemongrass pieces, cooking for 60 seconds until garlic is translucent.
  7. Pour in the vegetable broth and soy sauce. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the lemongrass.
  8. Stir in the roasted vegetables and full-fat coconut milk.
  9. Whisk in the brown sugar and fresh lime juice to balance the flavors.
  10. Garnish with chopped fresh cilantro and optional red pepper flakes before serving.