Coconut Cauliflower Curry Bowls
Ingredients
- 1 tbsp. vegetable oil
- 2 medium shallots, chopped
- 2 tbsp. finely chopped peeled fresh ginger
- 1 tbsp. curry powder
- 1 20 oz. package precut butternut squash chunks
- 1 15 oz. can coconut milk, shaken
- 1 15 oz. can fire-roasted diced tomatoes, drained
- 4 c. cauliflower florets (about 12 oz. )
- 6 c. Cooked white rice
- Cilantro leaves, for garnish
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