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This recipe is from Big Vegan by Robin Asbell © 2011, published by Chronicle Books, reprinted with permission.
1 tbsp minced peeled fresh ginger
2 garlic cloves, peeled
1 medium onion, chopped
1 cup coconut milk
1 tsp chili powder
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/8 tsp ground cloves
1/8 tsp cayenne
2 cups cauliflower florets
14 oz canned kidney beans, drained and rinsed
1 cup canned diced fire-roasted tomatoes
1/2 tsp salt
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1st Keep
 Outdoorgrrl
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Dennisbrady
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