2stalkslemongrasschopped into ½ inch pieces, white part only
2tablespoonsgalangaldiced, Thai ginger or regular ginger
3clovesgarlic
1tablespooncumin seedstoasted
1tablespooncoriander seedstoasted
1teaspoonsea salt
2 canscoconut milk14-ounce a can
2cupsasparaguscut, chopped into 1-inch chunks
2cupsbok choy
2cupsspinach
2cupscauliflowercut, chopped into florets
2tablespoonscoconut aminossoy sauce or tamari
1-2tablespoonsmaple syrup
1small bunchbasilthinly sliced, to top
Instructions
Blend sriracha, lemongrass, galangal, garlic, cumin, coriander and salt at high speed until a thoroughly blended thick paste is formed, for about 20-30 seconds. If it becomes too thick, add a little bit of coconut milk (about ¼ cup).
Transfer the paste into a sauté pan or pot, add the coconut milk and cook over medium heat while adding the veggies. Start with the hardest veggies that will take the longest to cook, then add more as you go. Note: I started with the cauliflower— which takes about 10 minutes total cook time, then asparagus— takes about 8 minutes, then the bok choy— 4 or so minutes, then the spinach at the very end until it just wilted.
When all of the veggies are just soft, add the coconut aminos and maple syrup and stir well. Cook for another 2 minutes. Serve immediately. Top with the sliced basil leaves!