1 tsp. canola oil

2 cinnamon sticks

2 tsp. mild curry powder

1 med onion, halved and sliced

2 cloves garlic, minced

2 T. water

3 C. vegetable broth

1/2 head cauliflower, cut into small florets

1 C. thinly sliced mustard greens

 

Warm oil in large saucepan over medium heat. Add cinnamon sticks and cook until they are fragrant and begin to unfurl, about 2 minutes. Stir in curry powder and reduce heat to medium low. Add onion, garlic, and water. Cook, stirring occasionally, until onion is soft and translucent, about 8 minutes. Add broth and cauliflower. Bring to a boil. Reduce heat and simmer, covered, 25 minutes or until cooked through. Stir in mustard greens and cook until wilted, about 30 seconds. Discard cinnamon sticks. Serve.