Cashew Curry with Veggies and Tofu!

I found this cashew curry recipe on 101cookbooks and tried it a few weeks ago. It made a GREAT yellow curry – with a few modifications and additions on my end The recipe is below, with my modifications in purple. Hope you enjoy it!

Ingredients

• 1 cup whole coconut milk (I used light coconut milk – it gives the same flavor with way less calories! And I probably used about 12 oz instead of 8 oz)
• 1 – 2 tablespoons curry powder (I actually ended up using 3-4 Tbsp curry powder, and added more to taste as needed)
• 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped (I like garlic so I used about 3 cloves)
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes (optional) (I used 8 oz)
• Veggies: 1 cup green beans, cut into 1-inch segments & 1 1/2 cups cauliflower, cut into tiny florets (this is from the 101cookbooks recipe. I used 1 head of broccoli, 1 pound asparagus chopped, and 1 red bell pepper thinly sliced)
• 1/3 cup cashews, toasted
• a handful of cilantro, loosely chopped
• 1/8-1/4 tsp cayenne pepper (if you like things spicy)
• You can add cumin, cardamom and pepper (to taste)
• salt (to taste)
• Brown rice (to serve the curry with – I use minute brown rice)

Directions

I cooked this recipe slightly differently than the 101cookbooks recipe. My directions are in purple below

1. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined.
2. Add the coconut milk to the onion mixture, bring to simmer and work out any clumps
3. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors
4. Add remaining curry powder and water to the coconut milk/tofu mixture and cook down the liquid for a few minutes.
5. In a large pan, saute the broccoli, asparagus, and red pepper (or whatever veggies you use) with 1 clove chopped garlic over medium heat. Add salt, cayenne, and curry power to taste. Cook until veggies are crisp
6. Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine. Add additional spices as needed. Cook through for a few minutes.
7. Remove from heat and stir in cashews. Serve over brown rice with a bit of cilantro topping each bowl.

[Via http://pickyeaterblog.wordpress.com]