• Ingredients:

1 tablespoon vegetable or peanut oil;

1 onion, cut into thin wedges;

2 garlic doves, crushed;

1 tablespoon Madras curry powder or mild curry powder;

2 teaspoons mild curry paste;

500 g (1 lb / 2 oz) cauliflower, cut into small florets;

2 tomatoes, cut into wedges;

125 ml (4 fl oz) chicken or vegetable stock;

2 teaspoons tomato paste (puree);

3 tablespoons thick coconut cream;

100 g (3 oz) unsalted toasted cashew nuts,

roughly chopped coriander (cilantro) leaves, to garnish;

serves 4 as a side dish

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Heat a wok over high heat, add the oil and swirl to coat. Add the onion and stir-fry for 1-2 minutes, or until golden. Add the garlic, curry powder and curry paste and stir-fry for 1 minute. Stir in the cauliflower and toss until well coated. Add the tomato, stock, tomato paste and coconut cream and stir-fry for about 5-6 minutes, or until well combined and the cauliflower is cooked. Toss through the nuts just before serving and serve garnished with the coriander leaves. (source: wok it 1-74045-720-x)