Cashew Curry

This recipe is great for a cold hard winter days nite (compliments to mr. lennon) and is perfect for 3-4 servings. We served ours over brown SUCCESS rice (b/c nothing makes you feel like a SUCCESS more than knowing that you can cook the perfect rice in a pre-prepared plastic bag that you can micro!).

FYI: adapted from the 101 cooks recipe and is under the "high protein" section. hey, i need all the protein i can get pooks.

What you'll need:

1 can coconut milk (14 oz, we used the thai brand, in a red can, can't remember the exact name)
2 tbsp curry powder (you can use less/more depending on your tongue's preference)
dash of sea salt
1/2 large red onion, chopped
2 garlic cloves, chopped
1/3 c water
4 oz firm tofu cut into small cubes (mother wussed out on this ingredient, so you can too)
1 c green beans, cut to 1 in. length
1.5 cups cauliflower, cut into tiny florets (you only need a very small head of cauli)
1/3 c cashews toasted (we just used ones that were already salted & toasted)
handful of cilantro, loosely chopped for garnish

What you'll do:

Bring 1/2 of the coconut milk to a simmer over medium heat in a large saucepan or deep skillet. Whisk in curry powder & salt and get rid of those clumps!

Add chopped garlic & onion and cook for a min or so before stirring in the remaining coconut milk & water. Add tofu now if you so choose! If you don't, add the green beans & cauliflower and then cover & simmer. You can cook it as long as you like--we did about 7 mins b/c mom likes her veggies mushie so they can get thru her dentures. You probably would like yours a littly crunchier.

When you are happy with the veggie texture, remove from heat, stir in the cashews. Pour over rice if you made it, then top with cilantro.

Yum! You'll be left wondering if you have been transported to Mumbai or Bombay....call it what you will!