Place all of the ingredients for the green curry in a food processor and pulse until you get a smooth paste.
3 green chilies, 2 green onions, 1- inch fresh ginger, 2 garlic cloves, 1 bunch of fresh cilantro, 1 lemongrass stalk, Zest and juice of 1 lime, 4 lime leaves, 1 tsp. ground coriander, 1 tsp. ground cumin, ¼ cup olive oil, Sea salt and freshly ground black pepper
Melt coconut oil in a skillet over medium-high heat.
1 tbsp. coconut oil
Add the onion, garlic, and ginger and cook until fragrant 1 to 2 minutes.
1 red onion, 1 garlic clove, 1 tbsp. fresh ginger
Add the cauliflower, carrots, and asparagus, and cook, stirring for 4 to 5 minutes.
2 cups cauliflower, 4 carrots, ½ bunch asparagus
Mix in ¼ cup of the green curry paste and stir everything together until well-mixed.
Next, pour in the coconut milk, vegetable stock, and coconut aminos.
1 cup full-fat coconut milk, 2 tbsp. coconut aminos, ½ cup vegetable stock
Bring to a light simmer and cook for 8 to 12 minutes or until vegetables are nice and tender.
Add the spinach and cook, stirring for 1 to 2 minutes or until the spinach is wilted.
2 cups baby spinach
Adjust seasoning and serve topped with fresh cilantro.
Fresh cilantro, Sea salt and freshly ground black pepper