CAULIFLOWER CHICKPEA AND COCONUT CURRY ENJOY DAN:

CAULIFLOWER CHICKPEA AND COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon coconut oil

1 onion, diced

3 garlic cloves, diced

1 thumb-size fresh ginger, minced

1 tablespoon garam masala

2 teaspoons ground coriander

1 teaspoon turmeric

1 teaspoon cumin

2 (14.5 Oz) cans chickpeas, drained and rinsed

2 tablespoon chopped pickled jalapenos

2 (14.5 Oz) cans diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

1 head cauliflower, broken into florets

Sea salt and freshly ground black pepper to taste

1/4-cup chopped cilantro

Jasmine rice or garlic & basil naan

DIRECTIONS:

1.   Heat the coconut milk in Dutch oven over medium-heat when sizzling.

2.   Add the onion and sauté for 4 minutes.

3.   Add the garlic and ginger and sauté an additional 4 minutes.

4.   Stir in spices, pickled jalapenos, and cook until they are fragrant, about 1 minute.

5.   Add chickpeas, tomatoes, coconut milk, and cauliflower.

6.   Increase heat to medium-high and bring to a boil.

7.   Reduce heat to low, cover and simmer for 15 minutes.

8.   Uncover and cook 5 minutes, or until sauce is slightly thickened.

9.   Season with salt and pepper.

10.                Garnish with cilantro.

11.                Serve with rice or naan

   ENJOY DAN:                                                                   BOUN APPETITOL