Thai Vegetable Curry

Ingredients

• 60 ml (1/4 cup) coconut oil
• 5 ml (1 tsp.) fresh ginger, minced
• 1 garlic clove, minced
• 1 onion, cut into thin strips
• 30 ml (2 tbsp.) flour
• 30 ml (2 tbsp.) red curry paste
• 500 ml (2 cups) Scotsburn 2% milk
• 2 carrots, peeled and sliced on an angle
• 1 red pepper, seeded and sliced into thin strips
• 1 Chinese eggplant, sliced
• ½ cauliflower, broken into florets
• 500 ml (2 cups) spinach (or bok choy leaves)
• Thai basil, for garnish
• Jasmine rice, basmati rice, or rice noodles