Cashew Curry
Main
Ingredients
1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion chopped
1 medium garlic clove chopped
1/3 cup water
4 ounces firm tofu cut into small cubes (optional)
1 cup green beans cut into 1-inch segments
1 1/2 cups cauliflower cut into tiny florets
1/3 cup cashews toasted
a handful of cilantro loosely chopped
Description
There are few things as satisfying as cooking with your own freshly ground curry powder. I've included a favorite curry powder recipe (see Curry Powder recipe/101cookbooks.com in MacGourmet). I use an electric spice grinder, and then sift the powder through a sieve to rid it of any remaining over-sized particles. Feel free to play around with other seasonal vegetables here. And as I mention up above, feel free to experiment with other curry powders as well. Because each curry powder is different, if you aren't sure about the amount of curry powder to use, start with a little on the front end, and add a bit at a time (after you add the water), until it tastes good to you.
Directions
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.
Whisk in the curry powder and salt, working out any clumps.
Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu.
Cook down the liquid for a couple minutes before adding the green beans and cauliflower.
Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt/curry powder) if needed.
Serve with a bit of cilantro topping each bowl.