Red Thai Style Sweet Potato Curry and Zesty Riced Cauliflower

Heat a medium frying pan on medium-high heat with a drizzle of oil.

Once hot, add the riced cauliflower and cook until just soft, 3-4 mins. Season well with salt and pepper. Cover to keep warm until serving.

Meanwhile, zest and quarter the lime.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Add the garlic and red Thai style paste to the pan. Fry until fragrant, 1 min.

Stir in the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until slightly thickened, 4-5 mins.

Taste and season with salt and pepper if needed. 

Stir in the peas and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

When the sweet potato is ready, stir it into the curry. Reheat if necessary, then remove from the heat and stir in a good squeeze of lime juice.

Stir through the lime zest through the cauli rice.