Cauliflower and Spinach Curry

• 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)
• 13 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.

soy sauce, brown sugar, tomatoes, cauliflower, fresh basil, fresh spinach, lime, lite coconut milk, vegetable oil, onion, green curry

Taken from www.vegetariantimes.com/recipe/cauliflower-and-spinach-curry/ (may not work)