Cauliflowers with coconut, red peppers and peanuts

Nothing like a shredded fresh coconut, it has the fresh enzymes that pitta need to cool down and the right amount of fat to pacify vatta. This recipe is a colorful addition to a rice of quinoa dish, and of course it is a great companion to any fresh salad. If you are not that friendly to peanuts, you can use almonds, walnuts or sunflowers seed to add a little crunchy texture to this dish.

For vattas you can add a little more ginger, for pitta more coconut and for kapha more chilli. Customize your dish for where you are at.

20 minutes.
Ingredients: 8 servings

2 tablespoons of coconut oil
1 tsp cumin seeds
2 tsp of dry-roasted unsalted peanuts or a nut of your preference.
8 medium cloves garlic finely chopped.
1/2 tsp hing
1 medium head cauliflower ( 2 pounds) separated into little florets.
1 large red bell pepper cut into slices.
1 cup water
1 cup fresh shredded coconut or 1/2 cup dry unsweetened shredded coconut.
1 tsp of grated ginger.
1 pinch of chilli- add to taste.
1 tsp of salt
2 tsp fresh cilantro.

Procedure
Heat oil in the wok in medium heat, add ginger cumin and garlic; sizzle 30 sec. add  peanits and stir fry until golden brown. Add cauliflower stir fry for 3 minutes, add the red peppers. Stir in remaining ingredients except cilantro. Reduce heat to medium, cover for 10 minutes or until cauliflower is tender. Serve sprinkle with cilantro.