I made this dish a couple of days ago. I was looking for a recipe using the coconut milk. I had just purchased a carton hoping to switch over from regular milk, which I mostly use for chai teas. But the taste just didn’t appeal to me. And, the coconut milk just didn’t mix with the chai. So, I needed to use up the milk.
I found a cashew curry recipe that sounded good, and I had most of the ingredients on hand. Unless it’s a backing recipe I usually change things anyway. In this case, I used asparagus, broccoli and roasted red bell peppers in place of the cauliflower and green beans, because that is what I happened to have on hand. I did use a red onion, but I think a yellow or white would be better the next time.
The site I found the recipe on is: http://www.101cookbooks.com/archives/cashew-curry-recipe.html
I had mostly shied away from curries, but this was so simple. It made me take a look into Heidi Swanson’s cookbooks. She has a cookbook about super natural cooking. I immediately put this on my amazon wish list.
1 cup whole coconut milk
1 – 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped (I personally think a white or yellow would work better.)
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments (used asparagus)
1 1/2 cups cauliflower, cut into tiny florets (used broccoli) (also used some roasted red bell peppers – I love them plus the color they give.)
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped
I served along with a multi-grain rice.
I’m thankful I’m learning to use coconut milk in recipes. I’m also using so much more cilantro. Hopefully I will get more adventurous with curries. Fresh ginger is calling out to me.