Stir-fried cauliflower and spinach with red curry sauce

[sarah]

Red curry sauce:
1/2 c. coconut milk
2 Tbsp soy sauce
2 Tbps minced fresh cilantro or basil
2 tsp Thai red curry paste

2 Tbsp roasted peanut oil
1 medium head of cauliflower, trimmed, cored, and cut into florets
1 medium onion, chopped
1 lb spinach, stems removed, washed, shaken dry, and chopped
salt to taste

0. If serving over rice, get your rice cooker set up and going now.

1. Combine the coconut milk, soy sauce, cilantro, and curry paste in a small bowl and set aside. Chop your veggies.



2. Heat most of the oil in a large skillet over medium-high heat until almost smoking. Add the cauliflower and stir-fry until lightly browned, about 4 mins.



3. Push the cauliflower aside and place the onion in the center, Drizzle the remaining oil over the onion and cook until translucent, about 1 min. Add the red curry sauce, toss well to coat, and cover. Cook until the cauliflower is tender (about 3 mins).





4. Remove the cover, add spinach, and stir. Cover and cook, stirring once, until the spinach has wilted (about 2-3 minutes). Adjust seasonings and serve immediately.





from Jack Bishop's Vegetables Every Day