INGREDIENTS

• 1 tbsp. coconut oil
• 1 medium yellow onion, sliced thinly
• 1 large red bell pepper, chopped
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 2 garlic cloves, sliced thinly
• 1/4 cup yellow curry paste
• 2 large sweet potatoes, cut into bite-size pieces
• 1 (14 oz.) can light coconut milk
• 2 cups vegetable broth
• 5 packed cups baby spinach
• 2 tbsp. fresh lime juice, plus more to taste
• 1 tbsp. vegan or regular fish sauce, plus more to taste
• 1 tbsp. light brown sugar, plus more to taste
• 1/3 cup chopped fresh cilantro, plus more for serving
• Steamed rice, for serving

HOW TO MAKE IT

1. In a 5½qt. cocotte, heat the oil on medium heat. Add the onion and bell pepper and season with ½ tsp. salt and ¼ tsp. pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes.
2. Add the garlic and curry paste and cook, stirring, until the garlic is fragrant and the paste is lightly caramelized, about 2 minutes. Then stir in the sweet potato to coat with the curry paste.
3. Pour in the coconut milk and broth, raise the heat to medium-high, and bring to a boil. Lower the heat to medium-low and simmer for 12 to 14 minutes, or until the sweet potatoes are tender but not falling apart.
4. Gently stir in the spinach until it wilts. Finish with the lime juice, fish sauce, and sugar. Taste and adjust lime juice, fish sauce, and sugar as needed. Just before serving over rice, stir in the cilantro. Serve garnished with more cilantro leaves.