Cauliflower and Spinach Curry

Description
.

Ingredients

 * 2 Tbs. tamari or soy sauce
 * 2 tsp. brown sugar
 * 2 ripe large tomatoes, halved, seeded and coarsely chopped (2 1/2 cups)
 * 1 small head cauliflower (2 lbs.), cut into 1 1/2-inch florets (6 cups)
 * 1/3 cup chopped fresh basil
 * 8 cups fresh spinach (6 oz.), torn if large
 * 1 lime, cut into 6 wedges
 * 14-oz. can lite coconut milk
 * 2 tsp. vegetable oil
 * 2 cups slivered onion (1 large)
 * 1 to 2 tsp. Thai green curry paste

Directions
In Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and cook, stirring often, until softened, 4 to 5 minutes. Add curry paste and cook, stirring, until aromatic, about 30 seconds.

Add coconut milk, tamari and brown sugar and bring to a simmer. Stir in tomatoes, cauliflower and basil; increase heat to medium-high and return to a simmer. Reduce heat to medium-low, cover and simmer until cauliflower is tender, about 10 minutes.

Add spinach and cook, stirring, just until wilted, 1 to 2 minutes. Serve immediately, garnished with lime wedges.