Butter Feta (or Cauliflower)

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Seoul Fire BBQ Rub
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Peri Peri Chili Powder ChefSmartyPants
Peri Peri Chili Powder ChefSmartyPants

Peri Peri Chili Powder (ChefSmartyPants)

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Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes

2 tablespoons unsalted butter or ghee
1 medium red onion, diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons Rawspicebar Garam Masala blend
1 teaspoon kosher salt, plus more to taste
1 14.5-oz. can full-fat coconut milk
1 14.5-oz. can diced tomatoes
2 7-oz. shrink-wrapped blocks feta, cut into ¼-inch cubes
2 tablespoons fresh lime juice
Chopped fresh cilantro, for garnish
Rice and/or naan for serving, optional

  1. Heat the butter in a large high-sided skillet over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, garam masala, and salt, and cook until fragrant, about 1 minute.
  2. Stir in the coconut milk and tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low and simmer, covered for 5 to 7 minutes, stirring occasionally (if you have time, you can simmer for up to an hour). For a smoother sauce, puree the mixture with an immersion or regular blender, then return it to the pot. 
  3. Add the feta and lime juice and season to taste with salt. Cook for 3-4 more minutes, until warmed through.
  4. Serve with rice and/or naan, garnished with cilantro. 

Tip: To use cauliflower, cut 1 large head of cauliflower into bite-sized florets. Add florets to the sauce after simmering for 5 to 7 minutes and cook, partially covered, until fork-tender, about 10 minutes. 

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