Broccoli and Cauliflower Ragout with Cashews
by Editorial Staff
Delicious vegetable stew is cooked in a wok over high heat and then stewed in coconut milk.
Servings: 4
Ingredients
- Vegetable oil – 2 tbsp
- Red onion (cut into slices) – 2 pcs.
- Cauliflower (divided into inflorescences) – 1/2 kg
- Broccoli cabbage (divided into inflorescences) – 1/2 kg
- Yellow or red curry paste – 2 tbsp
- Coconut milk – 1 3/4 cups
- Fish sauce – 1 teaspoon
- Brown sugar – 1 teaspoon Salt – 1 teaspoon
- Unsalted cashews – 1/2 cup
- Fresh cilantro (chopped) – 1/2 teaspoon
Directions
- Heat oil in a skillet. Add onion and sauté over medium-high heat for 3-4 minutes until golden brown. Add broccoli and cauliflower, fry for about 1-2 minutes.
- Add curry paste and fry for about 30 seconds. Add coconut milk, fish sauce, brown sugar, and salt to the skillet. Bring to a boil, reduce heat, cook until vegetables are soft, about 3-4 minutes.
- Meanwhile, heat another skillet over medium heat. Pour the nuts into the pan and fry until slightly brown, about 2-3 minutes. Pour the roasted nuts into the pan with vegetables, stir and serve, garnished with cilantro.
Bon Appetit!
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