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 potent–be warned, a little goes a long way.
- 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)
- 1/3 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
- 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.
- Serving Size: 6 servings
- Calories: 168
- Carbohydrate Content: 22 g
- Fat Content: 9 g
- Fiber Content: 4 g
- Protein Content: 7 g
- Saturated Fat Content: 3 g
- Sodium Content: 403 mg