RCI-SP.005.0058.001
Cauliflower and Spinach Curry
.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 2 tsp
- ripe large tomatoes2 unithalved, seeded and coarsely chopped (2 1/2 cups)
- head Cauliflower (2 lbs.)1 smallcut into 1 1/2-inch florets (6 cups)
- 1/3 cup
- fresh spinach (6 oz.)8 cupstorn if large
- lime1 unitcut into 6 wedges
- -oz. can lite coconut milk14 unit
- 2 tsp
- slivered Onion (1 large)2 cups
- Thai green curry paste1 to 2 tsp
Method
1
Heat vegetable oil in a large pot or deep skillet over medium-high heat for 1 minute until shimmering.
2
Add slivered onion and cook for 4-5 minutes, stirring frequently, until softened and beginning to turn golden.
3
Stir in Thai green curry paste (1 to 2 tsp according to desired heat level) and cook for 1 minute until fragrant.
4
Add chopped tomatoes and cook for 2-3 minutes, stirring occasionally, until they begin to break down.
5
Pour in the lite coconut milk and stir well to combine, scraping up any browned bits from the bottom of the pot.
1 minutes
6
Add cauliflower florets, tamari or soy sauce, and brown sugar, then stir to coat evenly with the sauce.
1 minutes
7
Bring the curry to a gentle simmer and cook uncovered for 10-12 minutes until the cauliflower is tender-crisp.
11 minutes
8
Stir in the fresh spinach in batches, allowing each addition to wilt before adding more (about 2-3 minutes total).
3 minutes
9
Fold in the chopped fresh basil and taste the curry, adjusting seasoning with additional tamari or lime juice as needed.
1 minutes
10
Transfer the curry to a serving dish and serve hot with lime wedges on the side for squeezing over individual portions.