Preparation / Directions:
Plunge tomatoes into boiling water and simmer to loosen the skin. Peel, mash and strain the puree (you can use canned to save time - they just don't have canned there). Grate or grind fresh coconut and extract the thick coconut milk.
Heat oil and add peas- Sauté for a few minutes. Add cauliflower and Sauté for a minute. Make a fine paste by grinding green chiles and cumin seed and add to pot. add salt and pour in puree and coconut milk. Allow to cook on moderate heat until vegetables are cooked but firm.
Garnish with coriander and serve hot.
Source: Kristi
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