The flavour profile of this dish is inspired by Indonesian cuisine, where molasses or brown sugar are frequently used in ketjap manis. Molasses is quite high in iron and other minerals, which makes it a much healthier choice than many other sweeteners.
1 cup coconut milk
1 tsp red chilli paste
1 tbsp garlic-ginger paste
1 tbsp molasses
1 tsp turmeric
2 tbsp soy sauce
2 tsp lime pickle
2 cups cauliflower, in small florets (mine were pre-roasted, but the recipe below is a quicker version)
1 head pak choy, chopped
1 can chickpeas
4 spring onions, chopped
- In a medium saucepan over a low heat, whisk together the coconut milk, red chilli paste, garlic-ginger paste, molasses, turmeric, soy sauce, and lime pickle.
- Add the cauliflower, chickpeas, and the hard ends of the pak choy. Allow to simmer over a low heat for 7 minutes.
- Add the green leafy parts of the pak choy and the spring onions. Cover and simmer again for another 3 minutes, or until the cauliflower is the desired tenderness.