Curried Butternut Squash and Cauliflower Stew Recipe - Forks Over Knives

Ingredients

• 1 cup chopped onion
• 1 cup chopped green bell pepper
• ½ cup chopped carrot
• 4 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 4 teaspoons curry powder
• 2 cups unsweetened coconut milk beverage
• 1¼ lb. butternut squash, cubed
• 1 10- to 12-oz. package fresh cauliflower rice
• 1 5- to 6-oz. package baby spinach
• 2 tablespoons lime juice
• ¼ cup chopped fresh cilantro
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 cups hot cooked brown basmati rice
• Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)