Cook 1 cup yellow onion in canola oil until tender.
Add thai red curry paste, season with ½ teaspoon salt and ¼ teaspoon pepper, then cook until fragrant.
Stir in cauliflower florets, sweet potatoes, and unsweetened coconut milk and chicken broth. Simmer until tender, 20 minutes. Stir frozen peas. Serve with cooked jasmine rice.