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