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Cashew Curry

Yield
Servings
Prep time
20 mins
Course
Entrée
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Wheat-free | Egg-free
Source

Adapted from www.101cookbooks.com

Description

You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.

Ingredients

2 ccoconut milk
2 Tcurry powder (use up to 4 tablespoons)
1 tsalt
1 red onion (large, chopped)
2 clvgarlic (chopped)
2⁄3 cwater
8 oztofu (firm, diced - optional)
2 cgreen beans (trimmed, cut into 1-inch segments)
3 ccauliflower (cut into tiny florets)
2⁄3 ccashews (toasted)
1⁄2 ccilantro (loosely chopped)

Instructions

Pour half of the coconut milk into a large skillet over medium-high heat. Whisk in the curry powder (see note) and salt, and whisk out any lumps. Add the red onion and garlic and cook for a minute. Stir in the rest of the coconut milk and the water, the add the tofu (if using). Cook, stirring occasionally for 2-3 minutes, then add the green beans and cauliflower.Cover and simmer 1 or 2 minutes, just until the cauliflower and green beans cook through.

Remove from heat and stir in the cashews. Taste and adjust the seasoning. Serve with topped with chopped cilantro.

Notes

Curry powders all vary in their levels of heat, so if you're not sure about how much to use, start with 1 tablespoon, then, after adding the water, add more a bit at a time until you're happy with its spice.