Curry with Cashews

Confession:  I love cooking, but I could LIVE on take out.  In particular thai take out.  My fave place in GR is Angels Thai on Monroe Center.  This is my “go-to” curry recipe adopted from Heidi Swanson’s 101cookbooks.com.  I add some more num num’s and make it for a crowd so that I have leftovers!  Curry lasts surprisingly well in the freezer and makes a great quick meal over rice or quinoa in a hurry.  I picked some hearty veggies and a sturdy bean so they stand up well later going from freezer to table later.  You can add just about anything you want into this dish.  Clean out the fridge if you like.  Just be sure to write it all down if it tastes awesome, or you won’t be able to recreate it later…this happens to me more times than I care to mention.

  • 2 cups lite coconut milk
  • 1 Tbs HOT curry powder (I use Penzeys)
  • 3 Tbs Mild or Sweet curry powder (Penzeys here too)
  • 1/2 – 1 tsp fine grain sea salt (to your taste)
  • 1 large red onion, chopped
  • 3 medium garlic cloves, chopped
  • 2/3 cup water
  • 1 block firm tofu, pressed and cut into small cubes
  • 1 cup green beans, cut into 1-inch segments
  • 2 cups cooked garbanzo beans
  • 1 1/2 cups cauliflower, cut into tiny florets (one large head)
  • 1/3 cup cashews, toasted
  • a handful of cilantro, loosely chopped

Toast the cashews in a wok briefly, until just browned.  Remove the cashews and allow to cool.  Next, toast the curry over LOW.  Do not burn it or your pan will smell and taste like burned curry for all time.  For real.  Add to the toasted curry, half of the coconut milk and bring to a simmer.  Whisk in the rest of the curry powder and salt, working out any clumps. Now 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 green beans, garbanzos, 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 cilantro topping each bowl over rice or quinoa.

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