Contributed by

(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 bu green onions, sliced
1/2 tsp tumeric
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

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

Heat the wok, then add 2 Tbsp of the oil, and swirl it about. When hot, add the green
onions, and stir-fry 1 min. 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 min. Taste again for salt and serve
garnished with cilantro and scallions.

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