I have a new found love for all meals quick and easy. Given the incredibly busy past few weeks, it is nice to have a healthy and warm homemade meal that takes less than 15 minutes to prepare. This dish from 101 Cookbooks is a godsend. It is great because you don’t have to be limited to, or even use, the veggies listed in the recipe. Just use what you have laying around! Any simple, fresh ingredients can be paired with curry (if you have more time on your hands you can make your own curry.) to create an aromatic and satisfying dish. Hallelujah.
- 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 (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, 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 Serves 2-3.
Recipe and photo belongs to 101 Cookbooks.
That looks so good! I’ll have to add it into my rotation.