We stock up on dehydrated coconut milk powder when we can find it. Our favorite brand is “Grace,” and you can usually find it in the ethnic aisle of the grocery store. It’s great for van life because it takes up very little space compared to canned coconut milk.

Serves 3-4

Ingredients:

• 3 cloves garlic, minced
• 1 small handful minced ginger
• ½ yellow onion, sliced
• 3 Tbs olive oil
• ½ head cauliflower, broken into large florets
• 3-4 large handfuls fresh spinach
• 1 jalapeno, sliced
• 2 Tbs curry powder
• 1 Tbs turmeric
• 1 Tbs coriander
• 2 cups veggie stock (or more)
• 1 pkg dehydrated coconut milk powder
• Salt and pepper
• Lime wedges

Preparation:

Sauté garlic, ginger, and onions in olive oil for about 2 minutes. Add curry powder, turmeric, and coriander and continue to cook, stirring occasionally until veggies are soft. Add cauliflower to pot, then add enough veggie stock to barely cover cauliflower. Bring to a simmer and cook until cauliflower is soft. Blend mixture with an immersion blender, leaving it slightly chunky. Add spinach and jalapenos, simmer for about 1-2 minutes more, then add coconut milk powder and stir well. Serve with lime wedges and croutons.