Cauliflower Curry

Ingredients

• 2 onions, finely diced
• 2 Tbsp. olive oil
• 1/2 inch by 1/2-inch fresh ginger
• 2 Tbsp. curry paste
• 1, 13.5 oz can coconut milk
• 1, 13.5 oz can chopped tomatoes
• 1 head cauliflower, chopped in bite size pieces
• 1 lemon, juiced
• 7 oz. fresh spinach

Instructions

1. In a large skillet, sauté onions in olive oil over medium high heat. Add fresh ginger and curry paste and cook until fragrant.
2. Add the coconut milk, tomatoes, cauliflower and potatoes, then bring it to a simmer. Cook for 20-30 minutes or until the potato is fork tender.
3. Add salt to season, lemon juice and spinach. Stir to combine and cook for 1 minute. Cover and remove from heat and let sit for 2 more minutes.
4. Taste, adjust seasoning if desired, then serve over rice.

Nutrition per serving: 220 calories, 22 g carbohydrates, 12 g fat, 6 g fiber, 6 g protein, 720 mg sodium, 9 g sugar.

Recipe from: olivemagazine.com