CURRIED CAULIFLOWER WITH CARROTS AND PEAS ENJOY DAN:

        CURRIED CAULIFLOWER WITH CARROTS AND PEAS by CHEF DAN:

Serves 4

INGREDIENTS:

1 (19 Oz) can Mae Ploy coconut milk

4 tablespoons vegetable broth

1 tablespoon soy sauce

1 tablespoon olive oil

2-3 cups cauliflower, chopped into bit-size pieces

4-5 carrots cut into 1-inch pieces

1 cup fresh or frozen peas

1 thumb-size fresh ginger, minced

3 garlic cloves, minced

2 tablespoon raw cashews

1/2-teaspoon EACH cumin, coriander, fenugreek, and mustard seeds,

1 teaspoon EACH garam masala, and tandoori masala

1 tablespoon Almond meal

2 tablespoon raw cashews

Sea salt and Seasoned Pepper Medley to taste

2 tablespoon cilantro, chopped

DIRECTIONS:

1.   In a cup mix together coconut milk and next 2 ingredients;

2.   Set aside:

3.   In a skillet heat the oil over medium-low heat and when sizzling.

4.   Add ginger and next 7 ingredients, sauté for 5 minutes.

5.   Turn up heat to medium-heat; add the cauliflower and carrots.

6.   Sauté for 5 minutes.

7.   Add the curry spices and cashew flour, stir until veggies are coated.

8.   Add the coconut mixture and bring to a boil.

9.   Reduce heat and simmer for 7 minutes.

10.                Add the peas and season with salt and pepper.

11.                Add chopped cilantro.

12.                Serve over rice noodles.

ENJOY DAN:                                                 PLANT SEEDS & SING SONGS!!