Coconut-Cauliflower Curry Bowls

Step 1

In 6- to 7-quart saucepot, heat oil on medium. Add shallots, ginger and curry powder; cook 5 minutes, stirring.

Step 2

Add squash, coconut milk, tomatoes and 1 teaspoon salt. Cover and simmer 15 minutes. Uncover; stir in cauliflower. Cook another 15 minutes or until squash and cauliflower are tender, stirring occasionally.

Step 3

Serve over rice. Garnish with cilantro.