CURRIED CAULIFLOWER AND SPINACH ENJOY DAN ;

             CURRIED CAULIFLOWER AND SPINACH by CHEF DAN:

Serves 4

INGREDIENTS;
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

DIRECTIONS:

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