Ingredients

• Olive oil (about 2 T)
• 4 cloves garlic OR 2 t garlic powder
• 1 1⁄2 inch piece of ginger OR 1 T ground ginger
• 1 yellow onion
• 1 head cauliflower
• 3 cups spinach
• 2 t coriander
• 1⁄2 t paprika
• 1⁄2 t turmeric
• 1⁄2 t cumin
• 1⁄2 t chili powder
• 7.5 oz (1⁄2 a can) of pumpkin puree
• 2 cups coconut milk
• Salt and pepper to taste
• 1 t red pepper flakes (optional)

Directions

1. Cut the garlic and ginger into small slices. Cook them in a pan in olive oil until they brown. Then remove the ginger and garlic, leaving the flavored oil on the pan.
2. Dice and cook the onion on the pan as you cut up the cauliflower. Then add the cauliflower and spinach to the pan with the onions and cook until soft.
3. Mix the spices (coriander, paprika, turmeric, cumin, chili powder) into the pumpkin puree.
4. Mix in the coconut milk.
5. Add the blended mixture to the pan. Cover and cook until a lot of the water in the coconut milk boils off and the pumpkin mixture is thick (about 30 minutes).