INGREDIENTS
14 oz
canned coconut milk
1 small
carrot
1 head
cauliflower
4 servings
cilantro
1 Tablespoon
curry powder
5 cloves
garlic
2 tsp
ground cumin
1 tsp
ground ginger
1 tsp
ground pepper
2 slices
jalapeno
1
juice of lemon
1 small
onion
2 tsp
salt
14
tomato sauce
2 1/2 cups
vegetable broth
2 Tablespoons
vegetable oil