Coconut Cauliflower Curry


Photo via Flickr User Liz West

Coconut Cauliflower Curry
Makes 4 Servings

2 TBSP olive oil
1 large onion, diced
2 cloves garlic, minced
1/2 TBSP ginger root powder
1 TBSP garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 cup dried red lentils
4 diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
Salt and pepper to taste
1/4 cup chopped cilantro
Cooked rice or naan for serving

Heat the oil in a large Dutch oven over medium heat.

Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.

Stir in the spices and cook until they’re fragrant, about 1 minute.

Add the lentils, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly.

Season with salt and pepper to taste and garnish each serving with cilantro.

Lemon Basil Compound Butter


Lemon Basil Compound Butter
Makes 1/2 cup of butter

1/2 cup salted butter, room temperature
2 TBSP fresh basil cut into thin ribbons
1/2 TBSP dried sweet basil
2 tsp lemon peel powder
1 TBSP lemon juice
2 tsp Californian Paprika
Blend all ingredients together in a food processor or with a spoon if your butter is soften enough. Once combined you can form into a log and cover with plastic wrap so that you can cut into slices for easy use.

Try melting over fresh peas cooked with pasta for an amazing sauce or serve on top of a grilled steak.