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!
- 1 cup whole coconut milk (I used light coconut milk – it gives the same flavor with way less calories! And I probably used about 20 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)
I cooked this recipe slightly differently than the 101cookbooks recipe. My directions are in purple below 🙂
- 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.
- Add the coconut milk to the onion mixture, bring to simmer and work out any clumps
- Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors
- Add remaining curry powder and water to the coconut milk/tofu mixture and cook down the liquid for a few minutes.
- 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
- 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.
- Remove from heat and stir in cashews. Serve over brown rice with a bit of cilantro topping each bowl.