Cashew Curry with Chickpeas or Tofu

By mrivara

Ingredients

• 1 cup whole coconut milk
• 1 - 2 tablespoons curry powder*
• scant 1/2 teaspoon fine grain sea salt
• 1/2 large red onion, chopped
• 1 medium garlic clove, chopped
• 1/3 cup water
• 4 ounces firm tofu, cut into small cubes or 1 can chickpeas
• 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, loosely chopped

Details

Servings 2

Preparation

Step 1

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 or chickpeas. 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.