>> Thursday, November 4, 2010
Yet another meal success from 101 Cookbooks. Curries -- especially those made with coconut milk -- are always a hit in our home. Always. But add in roasted cashews? Are we being serious?! Uh, absolute heaven. So, while I originally went to the site to get the Orange Pan-Glazed Tempeh recipe, the ingredients for Cashew Curry magically slipped their way onto our grocery list. And some of the ingredients were the same for both dishes.
Like the cilantro.
I know, I know. There are many of you who just HATE cilantro. You're in luck. It's mostly for garnish in this recipe. The thick curry soaks in so much flavor, you'll find yourself happily lost in spices. You won't know what to do with yourself. When that happens, just say: "MmmmMMMmmMMM!" As Heidi notes in her recipe -- she makes this dish sometimes with Thai curry. But this time around, we went Indian-style.
The protein -- or fake "meat" of choice -- is tofu. We don't use it often, but we really do love the white squishy stuff. When flavored right, it's absolutely incredible.
Enough from me. Let's get down to business . . .
from 101 Cookbooks
What you'll need . . .
- 1 cup whole coconut milk (we used light -- but please, go with the full!)
- 2 tablespoons yellow curry powder
- Pinch coarse Kosher salt
- 1/2 large red onion, chopped
- 1 medium garlic clove, chopped
- 1/3 cup water
- 4 ounces firm tofu, cut into small cubes
- 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
Method . . .
- Visit 101 Cookbooks for the full method for this recipe.
Tonight for dinner, we're having Smoked Pumpkin Chili. I can't wait. What are YOU eating tonight? Aaaaaaaaand be sure to stay tuned for tomorrow's core exercises post by Stephen and more info on how I'm eating through my injury!
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