Curried Vegetables with Coconut Milk

Ingredients

• 1 Cup Red Onion
• 2 Tablespoons Poblano Pepper
• 1/3 Cup Celery
• 1/3 Cup Carrots
• 1 Clove Garlic
• 2 Teaspoon Fresh Ginger
• 4 Cups Cauliflower about 1/2 head
• 1 Tablespoon Olive Oil
• 1/2 Cup UltraBroth or organic vegetable broth
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Curry Powder
• 1/4 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Sea Salt
• 1/4 Cup Light Coconut Milk
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Fresh Cilantro

Preparation

1. Julienne the red onions. Dice poblano peppers and celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.
2. On medium heat, in a sauté pan, heat the olive oil. Add the peppers, onions, garlic, ginger, carrots, and celery. Sauté vegetables until tender, about 8–10 minutes. Add the cauliflower, vegetable broth, and all herbs and spices. Bring to a simmer (do not boil). Cover, cook an additional 10–15 minutes stirring as needed.
3. Once the cauliflower is tender, stir in the coconut milk, lemon juice, and cilantro. Bring contents of pan back to a simmer for 3–5 minutes and allow liquid to thicken slightly.
4. Remove from heat.