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Thai green curry paste is a convenient way to simplify the traditional seasoning blend in this dish. You can find it (and lite coconut milk) in the Asian section of most super-markets or in specialty stores. Curry paste is potentbe warned, a little goes a long way.
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.
- Calories 168
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 403 mg
- Sugar Content 0 g