Cashew Curry
Ingredients
The curry base
-
1
cup
full fat coconut milk
-
1-2
tablespoons
curry powder
-
scant ½
teaspoon
fine grain sea salt
-
½
large
red onion, chopped
-
1
medium
garlic clove, chopped
-
⅓
cup
water
The vegetables and protein
-
4
ounces
firm tofu, cut into small cubes (optional)
-
1
cup
green beans, cut into 1-inch segments
-
1 ½
cups
cauliflower, cut into tiny florets
-
⅓
cup
cashews, toasted
-
a handful
cilantro, loosely chopped
Instructions
- Simmer half of the coconut milk in a large skillet or pot over medium-high heat.
- Whisk in the curry powder and salt, mixing well.
- Add the chopped red onion and garlic, cooking for a minute.
- Stir in the remaining coconut milk and water, then add the tofu.
- Cook down the liquid for a couple of minutes before adding the green beans and cauliflower.
- Cover and simmer for about one to two minutes until the vegetables are tender.
- Remove from heat and stir in the toasted cashews.
- Taste and adjust seasoning if necessary, then serve topped with cilantro.
Nutrition Facts (estimated)
Servings
2
Calories
431
Total fat
35g
Total carbohydrates
23g
Total protein
14g
Sodium
549mg
Cholesterol
0mg
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