Thai Red Vegetable Curry

Ingredients

• 2 tbsp peanut oil
  

• ½ medium brown onion or 2 shallots, sliced

• 3 ½ tbsp Gewürzhaus Red Curry Blend
  

• ¼ tsp Gewürzhaus Chilli Birdseye, optional

• 350g cauliflower florets

• 1 medium sweet potato, peeled and cut into 1cm rounds

• 1 medium red capsicum, cut into strips

• 1 tbsp soy sauce

• 1 tbsp fish sauce

• 400ml coconut milk (unsweetened)

• Fresh coriander leaves, to serve

• Lime wedges, to serve