• 3 teaspoon coconut oil
• 3 garlic cloves, peeled, chopped
• 1 onion, peeled, chopped
• 3 tablespoons Thai green curry
• 1 small cauliflower head, broken into small florets
• 1 red kumara, peeled, cubed
• 2 cups Almond Breeze Unsweetened Almond Milk
• 2 cups vegetable stock
• Juice of 1 lime

Serving suggestion: a drizzle of sesame oil, fresh coriander, fresh chilli, spring onion

1. In a heavy-based pot, heat coconut oil over medium heat.
2. Add garlic, onion and cook for 1-2 minutes until transparent, stirring occasionally
3. Stir in the green curry paste and cook for 30 seconds until fragrant.
4. Add cauliflower florets, cubed Kumara and cook, stirring for 5 minutes.
5. Add Almond Breeze Unsweetened Almond milk and vegetable stock and bring to a simmer.
6. Cook for 10-15 minutes or until the vegetables are tender.
7. Remove from heat and blend until smooth using an immersion blender.
8. Stir in lime juice and serve with a drizzle of sesame oil, fresh coriander, spring onion and chilli on top.