101cookbooks.com
Cashew Curry
A simple, weeknight cashew curry recipe. Curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure makes it all good.
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Instructions
- 01
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. 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.
- 02
Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit.
- 03
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.
Nutrition
per serving · 1 serving
- Calories
- 431
- Protein
- 14g
- Carbs
- 23g
- Fat
- 35g
- Fiber
- 5g
- Sugar
- 6g
- Sat. fat
- 23g
- Sodium
- 549mg
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