Ingredients
1 tablespoon olive oil
2 cups onions, thinly sliced
3 large cloves garlic, chopped
1 tablespoon fresh ginger, minced
1 medium cauliflower, cut into florets
1 large sweet potato, peeled and cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
3 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can lite coconut milk
2 tablespoons GOLDEN BLOSSOM HONEY
2 cups baby spinach leaves
1/2 cup fresh cilantro, coarsely chopped
1/2 cup peanuts, chopped
cooked basmati or white rice
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Heat olive oil in a large skillet. Add onions and sauté for 4 minutes. Stir in garlic and ginger and continue cooking 1 more minute. Add cauliflower and potato chunks. Cook stirring occasionally for 10 minutes. Add zucchini, red pepper, curry powder, cumin, salt, black pepper, coconut milk and honey. Bring mixture to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add spinach and cilantro. Cover and simmer 5 minutes or until spinach wilts and vegetables are tender.
To serve spoon curry over rice and sprinkle with peanuts.
Serves: 4
To serve spoon curry over rice and sprinkle with peanuts.
Serves: 4
