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Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons mild curry paste
- 1 tablespoon currants
- 1 tablespoon grated fresh ginger
- 4 spring onions (scallions), sliced on the diagonal
- 500 g (1 lb 2 oz) cauliflower, cut into bite-sized florets
- 2 teaspoons sesame oil
- 150 g (5 1/2 oz/1 1/2 cups) walnuts, toasted
- 150 g (5 1/2 oz/1 cup) cashew nuts, toasted
- 1 tablespoon sesame seeds
Method
1. Heat a wok until very hot. Add the vegetable oil and swirl to coat the side. Stir-fry the curry paste over medium-high heat for 3 minutes, or until fragrant.
2. Add the currants, ginger, spring onion and cauliflower and stir-fry for 4-5 minutes, adding about 80 ml (2 1/2 fl oz/ 1/3 cup) water to moisten. Cover and steam for 1 minute, or until the cauliflower is tender. Season to taste and drizzle with the sesame oil.
3. Toss the nuts through the cauliflower mixture and serve sprinkled with the sesame seeds.
