Coconut-Cauliflower Curry Bowls

In the mood for a few curries however don't need to order takeout? This cauliflower and butternut squash version is prepared in no time.

• YIELDS: 6

• PREP TIME: 0 HOURS 10 minutes

• TOTAL TIME: 0 HOURS 40 minutes

INGREDIENTS

• 1 tbsp. edible fat

• 2 medium shallots, chopped

• 2 tbsp. finely cut bare-ass contemporary ginger

• 1 tbsp. flavourer

• 1 20 oz. package precut butternut squash chunks

• 1 15 oz. will coconut milk, shaken

• 1 15 oz. will fire-roasted diced tomatoes, drained

• 4 c. cauliflower florets (about twelve oz. )

• 6 c. barbecued polished rice

• Cilantro leaves, for garnish

DIRECTIONS

• In 6- to 7-quart pot, heat oil on medium. Add shallots, ginger and curry powder; cook five minutes, stirring.

• Add squash, coconut milk, tomatoes, and one teaspoon salt. cowl and simmer quarter-hour. Uncover; stir in cauliflower. Cook another quarter-hour or till squash and cauliflower square measure tender, stirring often.

• Serve over rice. Garnish with cilantro.

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