Directions: Using a mortar and pestle, or a
small grinder, mix garlic, ginger and half of the peanut oil to form a
thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the
pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
For the caramel
sauce, remove the chilled can of full fall coconut milk from the refrigerator, open, scoop out 1 cup of the
thick cream that should have separated from the water, and place it in a
small sauce pan on the stove.
Sift the juice from the dish through a
thick sieve and thicken it in a
small sauce pan adding a teaspoon cornstarch and the remaining liqueur.