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Prep 15min
Total4hr25min
Servings13
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Ingredients
4
cups cauliflowerets
3
medium tomatoes, seeded and coarsely chopped (2 1/4 cups)
1
medium onion, chopped (1/2 cup)
1
can (14 ounces) coconut milk (not cream of coconut)
1
tablespoon soy sauce
1 1/2
teaspoons curry powder
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
6
ounces baby spinach leaves
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Steps
1
Mix cauliflowerets, tomatoes and onion in 3 1/2- to 4-quart slow cooker. Mix remaining ingredients except spinach; pour over vegetables.
2
Cover and cook on low heat setting 4 to 6 hours or until cauliflowerets are tender.
3
Stir in spinach leaves. Cover and cook on low heat setting 10 to 15 minutes or until spinach is tender. Spoon into small bowls to serve.
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You may want to remove the skins of the tomatoes when making this dish. To do so, dip the tomato in boiling water for 1 minute, make a slit in the skin and slowly peel it off.
Serve small bowls of traditional curry dish toppers such as toasted shredded coconut, chopped peanuts and raisins. The saltiness of the peanuts and the sweetness of the coconut and raisins enhance the flavor of the curry powder.
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Nutrition Facts
Serving Size:1 Serving
Calories
90
Calories from Fat
55
Total Fat
6g
Saturated Fat
5g
Cholesterol
0mg
Sodium
200mg
Total Carbohydrate
7g
Dietary Fiber
2g
Protein
2g
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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