Curried Butternut Squash and Cauliflower Stew

forksoverknives.com

Susanlsky

1 cup chopped onion

1 cup chopped green bell pepper

½ cup chopped carrot

4 cloves garlic, minced

2 cups low-sodium vegetable broth

4 teaspoons curry powder

2 cups unsweetened coconut milk beverage

1¼ lb. butternut squash, cubed

1 10- to 12-oz. package fresh cauliflower rice

1 5- to 6-oz. package baby spinach

2 tablespoons lime juice

¼ cup chopped fresh cilantro

Sea salt, to taste

Freshly ground black pepper, to taste

4 cups hot cooked brown basmati rice

Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)

Directions at forksoverknives.com

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