Golden Spring Vegetable Thai Curry

coconut oil

small onion, (sliced)

light coconut milk, (just shy of two 14 ounce cans)

to 4 tablespoons red curry paste (to taste (check ingredients to ensure it's vegan))

soy sauce or tamari

granulated vegan sugar, (I used coconut)

lime juice

ground turmeric

diced new potatoes, (1 inch dice)

large red bell pepper, (chopped)

asparagus spears, (woody ends removed, and cut into 2 inch pieces)

Salt

Cooked jasmine rice

Roasted cashews

Chopped scallions

fresh cilantro