Contributed by Lisa (Urban Harvest) adapted from Vegetarian Cooking for Everyone

Ingredients

1 small cauliflower, cut into small florets
1/2 lb red potatoes, sliced 1/3-inch thick
1 bunch green onions, sliced
1/2 tsp turmeric
2 serrano chilies, minced
3-1/2 tbsp peanut oil
1 large bunch spinach, stems removed
1 15-oz can unsweetened coconut milk
1/2 cup chopped fresh cilantro

Instructions

Separately boil the cauliflower and potatoes in salted water just until tender, then drain. Set aside 2 Tbsp each of the green onions and cilantro, and puree the remaining cilantro, turmeric, chilies, and 1-1/2 tbsp of peanut oil.

Heat the wok, then add 2 tsp of the oil, and swirl it about. When hot, add the green onions, and stir-fry 1 minute. Add the spinach and stir-fry until wilted. Remove and set aside. Add another 2 tsp oil, and fry the puree until fragrant. Add the cauliflower and potatoes, season with 1/2 tsp salt, and cook until heated through. Pour in the coconut milk and add the spinach. Bring to a boil and simmer 2 minutes. Taste again for salt and serve garnished with cilantro and scallions.

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