This recipe is Whole30-Friendly, Dairy-Free, and Gluten-Free.
2–3 tablespoons olive oil
2 tablespoons garlic, minced
1/2 sweet yellow onion
1 teaspoon fresh ginger, grated
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 medium sweet potatoes, diced
2 cans coconut milk, full fat
2 jars 4oz red curry paste
1/2 cup Califia Farms Oatmilk (sub Califia Farms Unsweetened Almondmilk if Whole30)
1 russet potato, cubed
1 green bell pepper, diced
1 red bell pepper, diced
1 teaspoon fresh lime juice
1/4 cup fresh basil, roughly chopped
Toppings (optional): chopped cashews, chopped fresh cilantro and lime wedges
Drizzle olive oil in large Dutch Oven.
Bring to medium heat and add garlic and onions. Let cook until onions reduce, about 2-3 minutes.
Add ginger, turmeric, salt, pepper and sweet potatoes. Let cook, stirring occasionally, about 5-7 minutes.
Add coconut milk, curry paste and oat milk. Stir to combine.
Bring to a simmer and then add russet potato, green bell pepper, red bell pepper, lime juice and basil.
Continue simmering approximately 10-15 minutes or until potatoes are cooked, but still fairly firm.
Taste and add addition salt, ginger, lime juice, or basil as desired.
Serve as is or with rice.