Peanut-Roasted Broccoli and Cauliflower, Thai Yellow Curry 

Fresh broccoli and cauliflower are cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander.

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