Cashew Curry
You can get creative with the vegetables here: use what's in the fridge or what looks good at the store.
Prep.
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Ingredients
For 2 Serving(s)
cashew-curry
- 2 c coconut milk
- 2 T curry powder
- 1 t salt
- 1 red onion
- 2 clv garlic
- 2/3 c water
- 8 oz tofu
- 2 c green beans
- 3 c cauliflower
- 2/3 c cashews
- 1/2 c cilantro
Cashew Curry Directions
- 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.