CAULIFLOWER SPICY LENTIL CURRY IN THE CROCK POT ENJOY DAN:

     CAULIFLOWER SPICY LENTIL CURRY IN THE CROCK POT by CHEF DAN:

Serves 16

INGREDIENTS:

4 cups lentils

1 head cauliflower, cut into florets

2 onions, chopped

4 garlic cloves, minced

1 thumb-size fresh ginger grated

4 tablespoon butter

4 tablespoons curry powder

1 tablespoon each garam masala, chat masala, and tamarind concentrate

2 teaspoon turmeric

1/4-teaspoon cayenne pepper

1 teaspoon EACH mustard seeds, cumin seeds, and coriander seeds

3-cups vegetable broth

3 cups water

1 (15 Oz) can diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

2 tablespoon lemon juice

DIRECTIONS:

1.   In a dry iron skillet roasted seeds unit they start to pop.

2.   Remove from heat and let cool.

3.   When cool grind in a spice grinder until smooth.

4.   Rinse the lentil and place in the crock-pot.

5.   Add onion, garlic. Ginger, butter and all spices and roasted seeds.

6.   Pour diced tomatoes over the lentils.

7.   Add vegetable broth and water, stir to combine.

8.   Cover and cook on low8-10 hours.

9.   Stir in coconut milk and lemon juice.

10.                Cook 20 minutes longer.

11.                Serve with naan bread or rice;

ENJOY DAN:                                                                 BON-APPETITE!!