Cauliflower and Spinach Curry Recipe

Name: Cauliflower and Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ⅓ 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

Servings: persons

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)
⅓ 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

1
In Dutch oven or deep saute pan, heat oil over medium heat.
2
Add onion and cook, stirring often, until softened, 4 to 5 minutes.
3
Add curry paste and cook, stirring, until aromatic, about 30 seconds.
4
Add coconut milk, tamari and brown sugar and bring to a simmer.
5
Stir in tomatoes, cauliflower and basil; increase heat to medium-high and return to a simmer.
6
Reduce heat to medium-low, cover and simmer until cauliflower is tender, about 10 minutes.
7
Add spinach and cook, stirring, just until wilted, 1 to 2 minutes.
8
Serve immediately, garnished with lime wedges.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Cauliflower and Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower and Spinach Curry

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