1

Start by adding ½ cup butter and 1 tsp oil into a pan over medium heat.

2

Once butter is melted and oil is hot, add onions, and scotch bonnet pepper. Cook until onions become translucent.

3

Next add in a bouillon cube. Crush them and mix into the onions until everything becomes a bit crispy and onions are slightly golden. Then add in turmeric powder, paprika, and cinnamon. Allow to cook for a couple of minutes, until butter starts to foam.

4

Add in galangal, ginger, turmeric root, lemongrass, and lime leaves. Cook until ginger and turmeric are softened, about 10 minutes.

5

Remove lemongrass and scotch bonnet pepper from the pot and transfer the rest of the ingredients into a high-speed blender. Blend until smooth.

6

Add the blended mixture back into the pot and combine with coconut milk. Heat over high heat until the sauce comes to a simmer. Remove from heat and finish with a squeeze of lime, and some salt and pepper to taste.

7

In a separate pan, heat 2 Tbsp coconut oil over medium-high heat. Once coconut oil has melted, add in mushrooms.

8

Once mushrooms start to brown, add in minced garlic and saute until garlic is golden, about a minute. Season with salt and pepper. Remove from the pan and set aside.

9

Add cherry tomatoes to pan, and cook until slightly charred. Season with salt and pepper. Remove from the pan and set-aside.

10

Finally add the remainder of the coconut oil to the pan. Add dandelion greens and cool until the greens are slightly wilted. Remove from pan and set-aside.