CAULIFLOWER CHICKPEA COCONUT CURRY ENJOY DAN:

             CAULIFLOWER CHICKPEA COCONUT CURRY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons coconut oil

1 onion, diced

3 garlic cloves, smashed

1 thumb-size fresh ginger, peeled and minced

1 tablespoon each garam masala and tandoori masala

2 teaspoon ground coriander

1 teaspoon EACH ground cumin, ground turmeric, ground fenugreek and ground asaferida

1 (15 Oz) can chickpeas, drained and rinsed

1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 (19 Oz) can Mae Ploy coconut milk

1 head cauliflower, broken into florets

1/4-cup cilantro, chopped

Sea salt and Seasoned Pepper Medley to taste

Serve with jasmine rice

DIRECTIONS:

1.   In a Dutch oven heat the coconut oil over medium-heat when sizzling.

2.   Add the onion, garlic and ginger and sauté for 5 minutes.

3.   Stir in the spices and cook until fragrant, about 1 minute.

4.   Add the chickpeas, tomatoes, coconut milk and cauliflower.

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

6.   Reduce heat, cover and simmer for 15 minutes.

7.   Uncover and cook 5 minutes more, or until sauce has slightly thickened.

8.   Season with salt and pepper and garnish each serving with cilantro.

9.   Serve over jasmine rice.

ENJOY DAN:                                                             BON-APPETITE!!