Ingredients
1 cup light coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large onion, chopped
1 medium garlic clove, chopped
1/3 cup water
1 cup frozen peas
1 1/2 cups cauliflower, cut into tiny florets
(Optional: 1/3 cup cashews, toasted)
Preparation
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water. Cook down the liquid for a couple minutes before adding the peas and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and peas lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed.
