Wine... and dinner

Went out for glass of wine with sugar daddy. And, after joking here about it, I decided to pay for the wine while he was in the bathroom. He was too busy to get dinner after the glass of wine, but I'm trying not to take it personally. Good conversation and we'll see if he calls.

On to more important things -

I just made (and ate!) made this (with a few mods - some celery because I only had one carrot and some tofu to augment the garbanzos, only one onion since two seemed extreme, ginger powder, did use light coconut milk, no shredded coconut or cilantro) and thought you might enjoy it too -

Coconut Cauliflower Chana

Makes 6-8 servings

2 T non-hydrogenated coconut oil or olive oil
2 medium-large onions, chopped
2 large carrots, chopped
3 large or 5 medium cloves of garlic
1 T grated fresh ginger root
1-2 T curry powder (or to taste)
1/4 t cayenne pepper, or to taste
2 t sea salt
2 fist-sized orange-fleshed sweet potatoes (may sub with regular potatoes), diced
3 c diced cauliflower
1 red bell pepper, chopped
2 1/2 c cooked chickpeas
1 can good quality coconut milk (do not use light version)
1/4-1/2 c (or more to thin sauce as desired)
1/4 c shredded unsweetened coconut
1 handful of chopped fresh cilantro (for garnish)

Heat the oil in a soup pot on medium. Add the onions and sautee for about 5 minutes.

Add the carrots, garlic, ginger, curry powder, cayenne and salt and saute for another 5 minutes. Stir in the sweet potatoes, cauliflower, red pepper, chickpeas, coconut milk, water and shredded coconut, cover and cook for about 15 minutes, stirring occasionally, until sweet potatoes are soft.

Remove from heat, garnish with cilantro and serve hot.