Using a microplane zester, grate the ginger into a small bowl. Add the cumin, coriander, and red curry paste. Stir, then add the coconut milk and whisk until completely combined. Set aside.

Prep your veggies so they’re ready to go! Peel the sweet potatoes and cut them up into large cubes. Dice the bell pepper, the onion, and the garlic and set aside.

Heat the coconut oil in a large wok or deep skillet over medium heat. Add the sweet potatoes to the pan and toss to coat. Saute until fork-tender (but not falling apart!), about 8-10 minutes.

Turn the heat up to medium-high, and add the diced bell pepper and onion to the pan. Cook for 5 minutes more, tossing constantly.

Add the snap peas and garlic to the pan. Cook for 3-5 minutes more, tossing constantly, until all vegetables are crisp-tender and sweet potatoes are cooked through.

Remove the pan from heat, then pour the sauce into the pan. Toss to coat the vegetables, deglazing the pan with the sauce. Allow 2-3 minutes for the sauce to thicken, then serve over cauliflower rice (see notes above)! Top with chopped fresh cilantro. Enjoy!