Vegetables with Spicy Thai
								Sauce

Vegetables:
- 1 carrot, peeled and cut in
							 slices
- 1 green pepper, chopped
- 1/2 head broccoli, cut into
							 florets
- 1/2 head cauliflower, cut into florets
- 1/2 cup unsalted
							 cashews, toasted
- 1 small can water chestnuts,
							 drained

Sauce:
- 1 cup coconut milk
- 2 tsp Thai red curry
							 paste
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp brown
							 sugar

Steam, boil or pressure cook the carrot, green pepper, broccoli
							 and cauliflower until just tender crisp. Combine the sauce ingredients and warm
							 on the stove or in the microwave.
Arrange the vegetables on individual
							 plates and drizzle with the sauce Sprinkle with water chestnuts and cashews.
							 Serve with steamed rice.
Makes 2 servings.