Monday, November 7, 2016


Serves 4

1 onion, peeled and cut into 1-inch pieces
1 thumb-size fresh ginger, peeled and thinly sliced
1 jalapeno pepper, (seeds remove and ribs discarded, or to taste
1 teaspoon EACH mustard seeds, and cumin seeds
2 teaspoon Garam Masala
1/2-teaspoon EACH smoked paprika, ground cardamom and sumac
2 tablespoons vegetables oil
2 cups tomato paste
1 cup vegetable broth
1 (19.5 Oz) Mae Ploy coconut milk
1 medium cauliflower, broken into florets
2 beef steak tomatoes
1 pound fresh spinach
Sea salt and freshly ground black pepper to taste
2 Tablespoon lime juice
1 tablespoon fresh cilantro

1.   In a dry cast-iron skillet roast seeds, over low heat until they start to pop, set aside to cool.
2.   In a mortar and pestle grind the seeds to a powder.
3.   Place the onion, ginger, and jalapeno in a food processor.
4.   Pulse until the mixture is finely chopped.
5.   Add seed powder, Garam Masala and next 3 ingredients, process until mixture is thick.
6.   In a skillet add oil over medium-heat and when sizzling.
7.   Add spice mixture; cook stirring frequently until paste starts to color, about 10 minutes.
8.   Stir in tomato paste and continue cooking, stirring and scrapping, until the paste is brown and aromatic about 5 minutes.
9.   Add broth and bring the mixture to a simmer, stirring to deglaze the bottom of the skillet.
10.                Add the coconut milk, cauliflower
11.                Simmer over medium-heat, covered, until the cauliflower is crisp-tender, about 15 minutes.
12.                Stir in the spinach and cook, uncovered, until it wilts, 2-3 minutes.
13.                Remove skillet for the heat and stir in the lime juice and cilantro.
14.                Season with salt and pepper to taste.

ENJOY DAN:                                                                          BON-APPETITE

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