Cauliflower and Butternut Curry

I often wonder how I sustained life before curry.

What You'll Need:

2 shallots, minced
2 Tbsp ginger, minced

1 Tbsp curry powder
1 20oz bag frozen butternut squash
1 15oz can coconut milk
1 15oz can diced tomato
4 c cauliflower florets
1/2 tsp salt

3 c brown rice
cilantro

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Saute shallots and ginger in 1 tsp coconut oil until aromatic. 

Add curry,salt, veggies and coconut milk. Bring to a boil, then reduce to a simmer and cover.

Cook for 15 minutes, or until veggies are tender.

Serve over brown rice, top with cilantro. Thank me later.

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Serves 6. Recipe from an old edition of Good Housekeeping Magazine.