Recipes ideas for Curries

Cashew Curry | Chicken Curry | Cucumber Tomato Raita | Fruit Raita | Mild Coconut Curry | Penang Curry | Pumpkin Curry | Vegetable Biryani | Vietnamese Fish Curry |

Cashew Curry

1 cup whole coconut milk
1 - 2 tablespoons curry powder
1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
115g firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro(coriander), loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in 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 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. Serves 2-3

You can also add canned & drained chickpeas, chicken, brocolli and baby spinach.

eXTReMe Tracker