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Cauliflower and Cashew Curry

Cauliflower and Cashew Curry // FoodNouveau.com

Serves 2-3

4 oz [115 g] firm tofu, cut into small cubes
1 tsp [5 ml] vegetable oil
1 cup [250 ml] coconut milk
2 tbsp [30 ml] curry powder
½ tsp [2.5 ml] sea salt
½ large red onion, chopped
1 medium garlic clove, chopped
½ cup [125 ml] water
1 cup [250 ml] snow peas, whole, or green beans, cut into 1-inch segments
1½ cups [375 ml] cauliflower, cut into tiny florets
1/3 cup [80 ml] cashews, toasted
A handful of cilantro, loosely chopped
Cooked basmati rice, for serving

Heat the vegetable oil in a medium pan over medium-high heat. Fry the tofu cubes for a couple of minutes, stirring, until golden and crisp on all sides. Remove from the heat and reserve.

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. Stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the snow peas and cauliflower. Cover and simmer for just about 2-3 minutes, 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 and curry powder) if needed.

Top with fresh cilantro and serve in bowls with hot basmati rice.

Recipe Credit: Adapted from Heidi Swanson, 101 Cookbooks

Download this recipe in PDF format - Food Nouveau

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