1 head cauliflower, cut into florets
2 medium tomatoes, chopped
1 medium onion, chopped
2-4 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 T. turmeric
2 T. coconut or sunflower oil
1 14-oz. can coconut milk
1 c. water
1 t. sugar
salt to taste
Grind the onion, garlic, jalapeno and turmeric in food processor until it forms a paste. Heat oil in large frying pan; add onion mixture and stir, cooking several minutes; do not brown. Add cauliflower florets and stir to coat in the spices. Stir in coconut milk and water and simmer for 5 minutes. Stir in sugar and salt to taste. Stir in chopped tomato and simmer 2 to 3 minutes more.
Taste to check for seasonings and serve. Variation: Stir in cooked, cubed sweet potato and sprinkle with roasted cashews. Serves 4.
Margie Guyot, Ellsworth
