Cauliflower, Carrot and Potato Thai Curry

• 4 tbsp. vegetable oil, divided
• 1 head cauliflower, cut into florets and roughly chopped
• 3 whole Yukon Gold Potatoes, peeled, cut in half and thinly sliced into half-moons
• 1 c. carrots, peeled and thinly sliced
• 1 whole onion, chopped
• 1 jar The Fresh Market Thai Curry Marinade
• 2 tbsp. fresh basil, chopped

Heat 2 tbsp. of oil in a deep skillet over medium high heat for 2 minutes. Add cauliflower and potatoes and cook until softened, stirring often, about 5-7 minutes. Using a slotted spoon, remove from pan and set aside.

Add remaining 2 tbsp. of oil and increase heat to medium high. Add carrots and onion to the pan and sauté 2-3 minutes until onions are translucent. Pour 1 jar of The Fresh Market Thai Curry Marinade to the pan and stir to combine.

Lower heat, add cauliflower and potatoes and simmer vegetables for approximately 5 minutes or until tender. Add basil and stir to combine. Remove from heat and serve hot over your favorite rice.