Cauliflower & Beans with Cashews

Ingredients:

serves 4

  • 1 Tbsp Vegetable or peanut oil
  • 1 Tbsp Chili oil
  • 1 Onion, chopped
  • 2 Garlic cloves, chopped
  • 2 Tbsp Thai red curry paste
  • 1 small Cauliflower, cut into florets
  • 6 oz / 175 g yard-long Beans, cut into 3-inch lengths
  • ¼ pint / 150 ml / 2/3 cup Vegetable stock
  • 2 Tbsp Thai soy sauce
  • 1¾ oz / 50 g / scant 1/3 cup toasted cashews, to garnish



( Cooking Conversions )

Procedures:

  1. Heat both the oils in a wok and stir-fry the onion and garlic until softened. Add the curry paste and stir-fry for 1-2 minutes.
  2. Add the cauliflower and beans and stir-fry for 3-4 minutes, until softened. Pour in the stock and soy sauce and let simmer for 1-2 minutes.
  3. Serve immediately, garnished with the cashews.

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