Curry contains turmeric, a spice that contains the anti-inflammatory antioxidant, curcumin. Curcumin has been shown to boost memory and stimulate the production of new brain cells. This dish is tasty and filling and not too spicy at all!
In a 2 to 3 quart saucepan, sauté the onion and carrots until soft. Add garlic & ginger and stir for about a minute. Add the rest of the ingredients and simmer for 30 – 40 minutes until cauliflower is desired softness. Just before serving, drizzle with lemon juice. Serve as is, or with brown rice.