Still got some frozen cauliflower and frozen tomatoes tucked away in the freezer? If
not, fresh cauliflower and canned tomatoes work very well in this delicious stew. Serve
it over basmati rice or mashed or chunky cooked potatoes – a tasty and filling meal.
P.S. Add one cup of cooked white beans for a protein boost. (Tip from a Rancho Gordo
recipe.)

Recipe:
1 T olive oil
1 large onion – finely chopped
3-4 garlic cloves – minced
1 inch knob of ginger, peeled and grated
1 head cauliflower florets, cut into bite-size pieces
1 tsp salt
½ tsp. pepper
1 ½ T. curry powder
½ tsp turmeric powder
1 14.5 oz can coconut milk – full fat
2 cups diced tomatoes, fresh or canned
1 lime, juiced
Fresh cilantro for garnish
Basmati rice or potatoes

Instructions:
In a 5 qt. (or larger) soup pan heat olive oil over medium heat. Add onions and cook for
8-10 minutes, stirring occasionally. Add cauliflower, garlic and ginger and cook for a
minute longer. Stir in spices.

Add tomatoes and coconut milk. Reduce heat to medium-low and simmer for 20-25
minutes.

Remove from heat and sprinkle with lime juice. Serve over rice or potatoes or whatever
suits your fancy. Top with fresh cilantro. Enjoy!