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Cauliflower and Spinach Curry

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Description Edit

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Ingredients Edit

Directions Edit

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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