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Cauliflower and Spinach Curry

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Ingredients Needed For Cauliflower and Spinach Curry
* 2 Tbs. tamari or soy sauce
* 2 tsp. brown sugar
* 2 ripe large tomatoes, halved, seeded and coarsely chopped (2 1/2 cups)
* 1 small head Cauliflower (2 lbs.), cut into 1 1/2-inch florets (6 cups)
* 1/3 cup chopped fresh basil
* 8 cups fresh spinach (6 oz.), torn if large
* 1 lime, cut into 6 wedges
* 14-oz. can lite coconut milk
* 2 tsp. vegetable oil
* 2 cups slivered Onion (1 large)
* 1 to 2 tsp. Thai green curry paste

Directions To Prepare Cauliflower and Spinach Curry
In Dutch oven or deep sauté pan, heat oil over medium heat. Add Onion and cook, stirring often, until softened, 4 to 5 minutes. Add curry paste and cook, stirring, until aromatic, about 30 seconds.



Add coconut milk, tamari and brown sugar and bring to a simmer. Stir in tomatoes, Cauliflower and basil; increase heat to medium-high and return to a simmer. Reduce heat to medium-low, cover and simmer until Cauliflower is tender, about 10 minutes.



Add spinach and cook, stirring, just until wilted, 1 to 2 minutes. Serve immediately, garnished with lime wedges.


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Tuesday, September 19, 2017, 10:29 pm


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