Vegan Thai Red Curry with Cauliflower and Potatoes

canola or coconut oil

medium onion, halved and thinly sliced

medium red bell pepper, seeds and membranes removed, thinly sliced

baby Yukon Gold potatoes, sliced

vegetable broth

coconut milk

diced fire-roasted tomatoes

red curry paste

garlic, minced

minced ginger

small head of cauliflower, cut into florets

julienned carrots or 2 medium carrots, coarsely grated

container (5-ounce) baby spinach

large lime, juiced

Thai basil leaves, for garnish

cooked jasmine rice