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CAULIFLOWER AND SPINACH WITH COCONUT-RED CURRY SAUCE Recipe

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This recipe for CAULIFLOWER AND SPINACH WITH COCONUT-RED CURRY SAUCE is from Reiter-Evans Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon oil
1 medium onion, sliced thin
4 medium garlic cloves, minced
2 tablespoons red curry paste
1 (14-ounce) can light coconut milk
1 lemongrass stalk, top half and outer layers discarded, inner portion crushed with side of knife (optional)
Salt
1 medium head cauliflower (2¼ pounds), core removed and cut into 1½ -inch florets
8 cups stemmed spinach leaves
½ cup packed whole cilantro leaves
1 lime, cut into wedges
Directions:
Directions:
Heat oil in a Dutch oven over medium-high heat until shimmering. Add shallots and cook until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in curry paste and cook until fragrant, about 15 seconds. Add coconut milk, lemongrass (if using), salt to taste, and cauliflower. Bring to a boil, reduce heat, cover, and simmer, stirring several times, until cauliflower is crisp-tender, about 8 minutes.

Add spinach, cover, and cook, stirring once or twice, until vegetables are tender, about 3 minutes. Stir in cilantro and adjust seasonings. Serve with lime wedges.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also add chicken to this dish.

 

 

 

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