From former apprentice Shad Bridges, Fort Hill Farm
1 lg. Yellow onion, chopped 1 head cauliflower, chopped
1 cup whole *basil leaves 1 can coconut milk
2 TBSP curry powder 1 TBSP salt
1 tsp pepper 1 TBSP vegetable oil
½ cup water or broth
Heat the oil in a large saucepan over med-high heat. Add the onions and curry powder; cook about 5 minutes stirring often. Add the cauliflower, coconut milk, and water or broth. Cover and simmer until cauliflower is just tender. Add the basil, salt and pepper. Cook 5 minutes more. Serve over rice.
*Use Thai Basil if you have it.