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

Preparation time: 30 minutes
Ingredients for 8 servings

2 tbsp of coconut oil
1 tsp cumin seeds
2 tsp of dry-roasted unsalted peanuts or your choice of nuts

8 medium cloves garlic, finely chopped
1/2 tsp hing
1 medium head of cauliflower (2 pounds), separated into little florets.
1 large red bell pepper, cut into slices
1 cup water
1 cup fresh shredded coconut or ½ cup dry unsweetened shredded coconut
1 tsp of grated ginger
1 pinch of chilli- add to taste
1 tsp of salt, to taste

1-2 tbsp of almond butter, to taste (optional)
2 tsp of fresh cilantro for garnishing

Preparation:
Heat the oil in the wok in medium heat. Add the ginger, cumin and garlic; sizzle for 30 seconds. Add  the peanuts and stir fry until golden brown. Add the cauliflower and stir fry for 3 minutes, then add the red peppers. Stir in the remaining ingredients, except the cilantro. Reduce to medium heat and cover for 10 minutes or until the cauliflower is tender. Sprinkle with cilantro and serve with a chutney appropriate for your dosha.