Coconut curried cauliflower

My Eritrean friend got me some yummy tangy Injeras with a black lentil (masoor in Hindi) preparation. My Irani friend sent me home with some yellow lentil (channa daal in Hindi). I was a happy bunny with no dinner preparation to do for the following day. I decided to make a cauliflower mixed vegetable curry to go with the above and it turned out great!

I was craving something spicy and that got me to the following recipe:

• I chopped up 1/3 cauliflower head, 1/2 red onion and some yellow sweet peppers.
• Thawed 1/2 cup of peas (diced carrot, baby lima beans would be good too)
• Heated 2 tbsp of oil
• Added pinch of asafoetida, mustard seeds, turmeric, red chilly powder.
• Added 2 tbsp of staple blend that I always have in the fridge. Blend: white onion, tomato, ginger, garlic and green chillies.
• Threw in all the vegetables, sauteed for a 3-4mins.
  
• Added 1/4 cup of coconut milk.
• Add salt to taste, 1 tsp dry lemon powder (try your local Mediterranean store)
  
• Add 1 tsp garam masala (Indian store) towards the very end.
• Gave everything a good stir, lid the pot for 10-12 minutes, stirring intermittently.
• Garnished with chopped fresh cilantro and mint.

And you have a balanced meal with protein from the lentils, minerals and roughage from the vegetables, salad, and lots of teff goodness.

Health benefits:
Injeras are made with teff grains, one of the smallest grains in the world. Teff is considered to have an excellent amino acid composition and lysine levels. One cup of cooked teff contains 387 mg of calcium (more than milk), 15 mg of iron (twice as much iron as wheat and barley). Teff is high in protein as well as fiber. A rich source of boron, copper, phosphorus, zinc.