Adapted from www.101Cookbooks.com
1 c. coconut milk
1 – 2 T. curry powder
scant ½ t. salt (sea salt is great)
1/2 large onion, chopped
1 medium garlic clove, chopped
1/3 c. water
4 ounces firm tofu, cut into small cubes (optional, could also use cooked chicken, beef or pork)
1 c. green beans, cut into 1-inch segments
2 c. cauliflower, cut into tiny florets
1/3 c. cashews, toasted (omit if you cannot have nuts)
a handful of parsley, finely chopped
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 onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu or cooked meat. 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 parsley topping each bowl.
Leave a Reply