1. Bring a large saucepan of water to boil over high heat. Add the cauliflower and potato and boil for 7 minutes, until slightly soft. Strain and set aside.

2. Melt the coconut oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until almost translucent, about 3 minutes. Add carrot and red pepper and sauté for another 5 minutes. Transfer the sautéed vegetables to a plate and set aside.

3. Combine coconut milk, curry paste, and honey in the skillet or Dutch oven and bring to a boil over high heat. Reduce heat to medium, add all vegetables and cook until tender, about 5 minutes. Add shrimp and cook stirring frequently until shrimp are opaque pink and cooked through, about 5 more minutes or up to 10 minutes if the shrimp is frozen when added.

4. Serve and enjoy!

Source: Lani Jacobs-Banner