Servings: 4 servings
Calories:
Ingredients
- 2 large heads of cauliflower, cut into florets
- 1 can coconut milk (13.5 oz.)
- 2 limes, cut into wedges (optional)
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 3 tbsp extra virgin olive oil
- 1 stick butter (or vegan butter)
- 1 medium yellow onion diced
- 2 tsp curry powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- ½ tsp cayenne pepper (optional)
- 1 can crushed tomatoes (28 oz.)
- ⅓ cup fresh spinach, chopped
Instructions
- In a medium sized pot add olive oil, diced medium onion and garlic.
- Next add seasonings - curry, cumin, turmeric, cayenne pepper (optional) and salt.
- Sauté on medium heat for 2-3 minutes.
- Next add cauliflower and sauté on medium heat for 2 minutes.
- Then add the canned crushed tomatoes, and let simmer on medium low heat for 15 minutes. (add more salt to taste)
- Add coconut milk and butter and allow to simmer for 5 minutes
- Lastly, add chopped spinach, cover and remove from heat.
Notes
- Serve over rice or cauliflower rice
- Serve with naan
- Add chopped kale instead of spinach
- Add chopped fresh cilantro
Tried this recipe?Let us know how it was!