oil, such as coconut or olive
stalks celery, thinly sliced
red pepper flakes
cauliflower, about 1 1/2 pounds, cut into bite size pieces
zucchini, halved lengthwise, then sliced into half moons about 1/2 inch thick
water or vegetable broth
handfuls baby spinach leaves
toasted slivered almonds
fresh cilantro, finely minced
lemon cut into wedges
Plain yogurt (optional)
In a cooking pot or large skillet, heat oil over medium heat.
Add diced onions and sliced celery, saute about 5 minutes.
Now add minced garlic and continue to saute vegetables for another 5 minutes or until vegetables are softened.
Next add the powdered spices, coriander, cumin, ginger, turmeric and the red pepper flakes, stir to combine and saute until spices are fragrant, about 1 minute.
Now add the cauliflower pieces, zucchini half moons, diced tomatoes, salt and water or broth.
Bring to a boil over high heat, then reduce heat to medium low, cover and simmer until cauliflower is tender, about 20 minutes.
Uncover, add spinach and simmer for another 3 to 4 minutes. Season to taste with additional salt and pepper if needed.
Garnish curry with a sprinkling of toasted slivered almonds and finely minced cilantro. Serve with lemon wedges and a few dollops of plain yogurt (optional).
Did you enjoy this recipe? Find more low-sugar, gluten-free recipes at www.thecandidadiet.com :)