CAULIFLOWER COCONUT CURRY ENJOY DAN:

                    CAULIFLOWER COCONUT CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon coconut oil

1 onion, thinly sliced

3 garlic cloves, smashed

1 thumb-size fresh ginger, peeled and chipped

1 head of cauliflower, chopped into florets

1 teaspoon EACH mustard seeds, cumin seeds, kalonji seeds, ground asafetida, ground fenugreek, and dried chili pepper

1 cup frozen peas

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup water

3 tablespoons tomato paste

1-1/2-teaspoons turmeric

1/2-teaspoon EACH sea salt and Seasoned Pepper Medley

4 cup spinach leaves, torn

1/4-cup fresh cilantro, chopped

Garnish with red pepper flakes

DIRECTIONS:

1.   In a wok heat oil over medium-low heat until sizzling.

2.   Add mustard seeds and next 5 ingredients.

3.   Cover and when they start to pop add onion, ginger and garlic.

4.   Stir well and sauté for 5 minutes.

5.   Add coconut milk, and next 5 ingredients, simmer for 10 minutes.

6.   Add cauliflower, water and cook another 10 minutes or until cauliflower softens and curry is thick and bubbly.

7.   Add cilantro, peas, add lettuce leaves mix well.

8.   Let cook 2 more minutes, and remove from the heat.

9.   Adjust salt and pepper and serve with lemon wedges.

10.                Serve over jasmine rice garnish with red pepper flakes.

ENJOY DAN:                                             BON-APPETITE!!