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Vegetables with Spicy Thai Sauce

- 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 (120 ml) unsalted cashews, toasted
- 1 small can water chestnuts, drained

- 1 cup (240 ml) coconut milk
- 2 tsp (10 ml) Thai red curry paste
- 2 tbsp (30 ml) peanut butter
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) 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. Serves 2.