Cauliflower Summer Squash Tomato Curry

Light Summer Dinner

In an effort to eat up all my summer squash and not do it in the ordinary way (read fried zucchini), I combined a delicious cauliflower tomato curry dish with some squash as well as a few other items from this week's box.  It proved to be a DELICIOUS summer lunch/dinner meal!

Cauliflower Summer Squash Tomato Curry

1- medium onion
slivers of fresh ginger to taste (I used about a pinkie sized piece and sliced it into tiny match stick pieces)

     Saute above in about a teaspoon of olive oil and 1/2 tsp salt for about 10 minutes.
     Then add:
1/2 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. allspice
2-3 cloves garlic, minced

     Saute for about 5 minutes.
     Stir in;
1/2 c. water
1-2 chopped summer squash
1 head of cauliflower cut into bite sized pieces (I tried to make the squash and the cauliflower about the same size)
1/2 tsp. salt

     Cover and cook over medium heat or until cauliflower is tender. (about 10 minutes)
     Stir in:
4 c. pureed stewed tomatoes, or 1- 1lb 14oz can crushed tomatoes
1/2 tsp. salt
1-2 c. baby spinach (or chopped spinach)

     Serve over hot rice.  Will be a little soupy, so serve in bowls.

I enjoy my curry very spicy, so I added red pepper flakes, and if you like a more curry flavor, I would double all of the spices.