Cashew Curry
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cashews, toasted (1/3 cup)
- Cauliflower (1 1/2 cups)
- Cilantro (1 handful)
- Green beans (1 cup)
- Red onion, large (1/2)
- Canned Goods
- Coconut milk, whole (1 cup)
- Cooking & Baking
- Curry powder (1 tablespoons)
- Garlic clove, medium (1)
- Sea salt, fine grain (1/2 scant teaspoon)
- Drinks
- Water (1/3 cup)
- Refrigerated
- Tofu, firm (4 ounces)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published January 29, 2009 (4 years ago).
113 people saved this recipe.
