• 1 medium onion, chopped
• 2-4 garlic cloves, chopped
• 1 jalapeño, seeded and chopped
• 1 tablespoon turmeric
• 2 tablespoons coconut or sunflower oil
• 1 cup water
• 14 ounce can coconut milk
• 1 cauliflower, cut into florets
• 1 teaspoon sugar
• salt, to taste
• 2 medium tomatoes, chopped
• 1 cup cooked, cubed sweet potatoes, optional
• roasted cashews, optional

Process the onion, garlic, jalapeño and turmeric in food processor until it forms a paste. Heat oil in large frying pan over medium heat. Add the onion mixture and cook for several minutes, stirring occasionally, until the onions no longer smell raw. Do not brown. Add the water, coconut milk, and cauliflower florets; stir to coat.  Bring to a medium boil and simmer for about 5-6 minutes. Stir in sugar and salt to taste. Stir in the chopped tomato and simmer 2-3 minutes more, stirring. Taste to adjust seasonings and serve. Variation: Stir in cooked, cubed sweet potato and sprinkle with roasted cashews. Dish will thicken as it sits. Serves 4.