CURRIED FRANKFUTERS OVER POLENTA

Ingredients:

• 2 to 3 tablespoons virgin coconut oil,
• 1/4 teaspoon chili powder, optional,
• 1 tablespoon minced jalapeno pepper,
• 1/4 teaspoon cumin,
• 1/4 teaspoon turmeric,
• 1 1/2 teaspoon curry powder,
• 1 1/2 teaspoon black mustard seeds,
• 2 large baking potatoes, peeled, cubed and parboiled,
• 1 medium cauliflower, the flowerets, cubed,
• 1 teaspoon fine sea salt,
• 4 plum tomatoes, chopped,
• 6 cups vegetable stock,
• 1/2 cup nutritional yeast flakes,
• 8 kosher frankfurters, cut into 3/4 inch slices,
• 1 1/2 cups polenta,

Directions:

1. Heat coconut oil in a large saucepan over high heat, and add mustard seeds until they make "pop" sounds. Add salt, tumeric, chili powder, curry powder,  cumin, and stir in frankfurters, while lowering heat to medium heat; and cooking until lightly browned, for 2 to 3 minutes. Add tomatoes, and  cook for 3 to 4 more minutes, or until desired softness appears on tomatoes.
2. Add, while stirring, cauliflower and potatoes.  Cover and cook for 15 to 20 minutes, until tender and completely cooked. While cooking, add water when necessary when the mixture appears to be too dry, and skip to step 3 to cook polenta while the current mixture is cooks for 15 to 20 minutes.
3. In a 4 to 6 quart saucepan, bring vegetable stock to boil with jalapeno pepper.  Gradually add in polenta, while stirring constantly.  Return to a boil, and reduce heat to low.  Cover and cook until polenta is tender with absorbed water, for approximately 8 to 10 minutes. Remove saucepan from the heat.  Stir in yeast flakes.
4. Divide polenta into 4 to 6 bowls, and evenly top with curried franks and vegetables.  Serve while hot.