– 1 tbsp coconut oil – 1/2 red onion, diced – 1 serrano pepper, diced – 1 tbsp grated ginger – 2 tsp minced garlic – 2 tsp grated lemongrass – 1 tbsp Thai green curry paste – 3 beets, peeled and cut into quarters – 1 head cauliflower, cut into florets – 2 cups chicken or veggie stock – 1/4 tsp fish sauce – 1/4 cup roughly chopped cilantro – 2 tbsp Thai basil – 1 can reduced fat coconut milk – 1/4 cup lime juice – 2 cups baby kale/spinach mix – 1/4 cup chopped pistachios, optional