Korma Cauliflower with Peas

Serves: 4

2 tablespoons vegetable oil
3 cups cauliflower florets
1 jar Maya Kaimal Coconut Korma
1/2 cup frozen or fresh shelled peas
Fresh Pea Shoots, (optional)
1/4 cup cilantro leaves (optional)

In a medium-sized covered skillet, heat the vegetable oil over medium heat. Add the cauliflower and partially cover. Stir often until lightly browned, about 10 minutes.
Add the Coconut Korma and partially cover. Simmer over low heat, stirring occasionally, until the cauliflower is cooked through, about 7 more minutes.
Add the peas and simmer a few more minutes.
Garnish with peas shoots if you like. Serve over rice or other grain.

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