Curry Cauliflower



2 tablespoons olive oil
1/2 yellow onion
1/2 tablespoon curry powder
1/2 tablespoon cumin
1 teaspoon cinnamon
8oz can diced tomatoes
2 cups full fat coconut milk
1 medium head cauliflower, cut in to florets
2 cups spinach
Parsley, to garnish

Pour olive oil in to medium size saucepan and place on medium heat. Once oil warms, add onion, curry powder, cumin, and cinnamon. Stir until onion is coated in spices. Then, add diced tomatoes and stir until completely covered in spices as well. Add coconut milk and bring mixture to boil, stirring often to prevent burning. Once boiled, lower heat and leave on simmer for 10 mins. After 10 minutes, allow to cook for another 10 minutes and then place mixture in blender to create creamy texture

Place mixture back in saucepan and bring back to boil. Add cauliflower florets and mix until each floret is covered in mixture. Then, add spinach and mix well. Adjust to low heat and allow to sit for 15-20 minutes or until florets are fork tender

Add parsley to garnish, add some romaine cups to get those 🥬 in and enjoy!