Cooking de Janicita ? Cauliflower Tomato “Tau Pok” Curry TOPPED with toasted cashews+fresh basil

So today I decided to play with spices using what we have left in the fridge and make a curry stew as a Surprise to Chef @lukey.christian . | So I first stir-fried in virgin coconut oil, ginger+fresh red chilli+garlic+coriander seeds+mustard seeds+cumin powder+curry powder+turmeric powder+black pepper. Then I added the coconut cream+ diy tomato purée (from the ripen tomatoes)+water+lemon juice+coconut vinegar | Lastly add the cauliflower+sliced tomatoes+lemon peels+”Tau Pok” (Dried beancurd puff) to simmer in the curry. Drizzle more coconut oil onto the cauliflower and cover the pan. | Final touches – toasted cashews+ homegrown fresh basil | Voila – there you have a hearty flavourful curry that’s still light and aromatic ! Can be eaten with any grains – I chose to pair it with a nutty red bulgur wheat

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Author :  Jan Lee

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