Cauliflower and Spinach Curry


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.

  • servingServings


  • 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


  1. 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.
  2. 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.
  3. Add spinach and cook, stirring, just until wilted, 1 to 2 minutes. Serve immediately, garnished with lime wedges.

Nutrition Information

  • 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