Cauliflower, broccoli & cashew salad
2 tbsp peanut oil
2 red onions, cut into wedges
1 small head cauliflower, cut into florets
2 tbsp prepared yellow curry paste or red curry paste
1 3/4 cups canned coconut milk
1 tsp Thai fish sauce
1 tsp jaggery or molasses
1 tsp unrefined salt
1/2 cup unsalted cashew nuts
handful of fresh cilantro, chapped, plus extra springs, torn to garnish
1. Heat the oil in a preheated wok. Add the onions and stir-fry over medium-high heat for 3-4 minutes, or until starting to brown. Add the cauliflower and brocolli and stir-fry for 1-2 minutes. Stir in the curry paste and stir-fry for 30 seconds, then add the coconut milk, fish sauce, jaggery, and salt. Bring gently to a boil, stirring occassionally, then reduce the heat and simmer gently for 3-4 minutes, or until the vegetables are almost tender.
2. Meanwhile, heat a separate dry skillet until hot. Add the nuts and cook, shaking the skillet frequently, for 2-3 minutes, or until lightly browned. Add to the stir-fry with the cilantro and stir well, then serve immediately, garnished with torn sprigs of cilantro.
Perfect Salad, Parragon Publishing Books 2008