You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.
|2 c||coconut milk|
|2 T||curry powder (use up to 4 tablespoons)|
|1||red onion (large, chopped)|
|2 clv||garlic (chopped)|
|8 oz||tofu (firm, diced - optional)|
|2 c||green beans (trimmed, cut into 1-inch segments)|
|3 c||cauliflower (cut into tiny florets)|
|2⁄3 c||cashews (toasted)|
|1⁄2 c||cilantro (loosely chopped)|
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.
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.