Cauliflower Curry from Food From Plenty by Diana Henry

-Chop up 1 onion.

-Heat 2 TBS avocado oil or olive oil in a large pot and add the onion.

-Mince up the following:

4 cloves of crushed garlic

1½ inch pieces of fresh ginger

1 jalapeno pepper, (optional)

-Add to the onion and cook for 5 minutes.

-Then add the following:

½ tsp ground turmeric

1 tsp ground coriander seed

½ tsp sea salt

-Cook for another minute.

-Chop the following into bite size pieces…

1 head of cauliflower

2 handfuls of green beans or some chopped celery or fennel

1-2 Summer squash

-Add the vegetables to the pot and stir and cook for 4 minutes.

-Add 1 can of coconut milk and 1 cup of water to the veggies.

-Bring to a boil, reduce heat to medium and cook until vegetables are tender, about 7-10 minutes.

-Juice 1 lime, then add along with 1-2 TBS chopped cilantro. Taste for salt and serve.

-Serve with some plain yogurt if desired.