Green Thai Cauliflower Coconut Curry

Ingredients

• 1 tbsp olive oil
• 2 tbsp coconut sugar
• 2 tbsp reduced-sodium tamari
• 1 each yellow and red bell peppers, chopped
• 1 large head cauliflower, cut into 2-inch florets
• 2 cups quartered cremini mushrooms
• 2 cups low-sodium chicken broth
• 5 tbsp fresh lime juice
• 5 tsp fish sauce
• 1/2 cup chopped fresh cilantro

Curry paste

• 1 13.5 oz BPA-free can coconut cream
• 1/2 bunch fresh Thai basil leaves
• 8 makrut lime leaves, middle stem removed
• 3 green Thai chiles, seeded
• 2 stalks lemongrass, chopped (NOTE: Remove tough outer layers and chop inner portion of bottom 3 inches of stalk.)
• 1/4 cup chopped shallots
• 1 2-inch piece ginger, peeled and roughly chopped
• 1 2-inch piece turmeric, peeled and roughly chopped (or 1 tbsp ground turmeric)
• 2 tbsp fresh lime juice
• 4 cloves garlic, roughly chopped
• 1 tsp each ground cumin and coriander