Quick, delicious, effortlessly adaptable. Use cauliflower, sweet potatoes, winter squash or even just potatoes and onions if that’s what you have in your pantry.
Makes 4 servings
3 tablespoons olive oil
1/2 onion, thinly sliced
2 cloves garlic, minced
2 scallions, finely sliced
2 to 3 teaspoons red curry paste (spice levels can vary from brand to brand)
1 1/4 pounds broccoli, stems peeled and chopped and florets chopped into bite-sized pieces
1/2 cup dry-roasted peanuts
Heat 1-1/2 tablespoons of the oil in a large, heavy skillet over medium high heat. Add the onions, garlic, scallions and curry paste and stir well. Cook, stirring frequently, for 3 to 4 minutes being careful not to burn the vegetables.
Add the broccoli, a few pinches of salt and the rest of the oil if the ingredients in the pan look dry. Stir well, cover and cook, stirring often for 5 to 7 minutes or until the broccoli is tender but not soft.
While broccoli is cooking, toast the peanuts in a small skillet in a little oil and a sprinkle of salt if needed. Toast until deep golden brown, about 7 minutes. Remove from pan, let cool and roughly chop.
Taste broccoli and adjust with salt. Serve with toasted nuts.