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Meatless Monday - Cashew and Cauliflower Curry

This vegan curry is wonderfully delicious and fragrant.  It's one of those dishes that you want to enjoy with multiple senses.  It's also a recipe that can be easily altered.  You could add tofu to boost the protein, serve it on a bed of rice to make it go further and not loose a drop of the delicious sauce.  You can even add or substitute most of the veggies to make a different dish depending on what vegetables are in season.  Take a stroll around your local farmer's market to choose what you're going to include in this dish.

Oh, and did I mention it's quick and easy to make?  Yup, perfect for a Monday or any day.

Some people don't like how the fragrance of curry can linger long after the meal is finished and the dishes are washed and put away.  It's easy to remove this, and many other unwanted odors.  All you do is put a little white vinegar in a shallow, open container like a ramekin, and set it out in the room.  As the vinegar evaporates it also removes odors and in no time your kitchen has a neutral scent.  Easy.

Cashew and Cauliflower Curry by Future Relics Pottery
Cashew and Cauliflower Curry

Ingredients:

1 cup whole coconut milk
1 - 2 tablespoons curry powder
1/2 teaspoon sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
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

Directions:

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 about one minute.

Stir in the remaining coconut milk, at this point add tofu if you're using it. Cook down the liquid for a couple minutes before adding the green beans and cauliflower.

Cover and simmer for a minute or two - you want the cauliflower and green beans to be just slightly cooked but still colorful and crunchy. 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

Makes 2-3 servings.
 
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Comments

  1. I love cashews and curry and have never been a fan of cauliflower but I keep seeing it in recipes and am tempted to try this one.

    ReplyDelete
    Replies
    1. Hi Linda, I spent many years believing the only way to eat cauliflower was to smother it with melted cheese. Then I started cooking with it and discovered that it's really easy to make it delicious...with or without the cheese.

      Delete
  2. whoa, I HAVE this recipe too, yummmmmmmy!

    ReplyDelete

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