Tuesday, May 25, 2010

Cashew Coconut Curry

Day 1 of Meatless Week is complete, and I feel great! I must confess that the real reason I signed up to be a vegetarian for a week isn't because I can't get enough meat (not that big of a fan). Really, it's because I've been on a mission to become more conscious of what (and how much) I put into my body. Vegetarianism is just one of many perspectives that I can use to accomplish that goal, and so far it's working well. I have vegetarian tendencies already; I'd say about half of my days I don't eat any meat products. So I'm just stretching those tendencies from part-time to full.

Cashew Coconut Curry

I sat down today with my favorite vegetarian recipe resources (books and blogs) and planned our meals for the week. I came home from the grocery store with a ridiculous amount of produce; more than I've ever bought at one time, I'm sure of it. I know that vegetarianism isn't all about the veggies, but the time of year and my enthusiasm for this project led me in that direction.

Meatless Week Begins!
Fruits & veggies for the week. Not pictured: 2 pounds of broccoli and a giant pineapple!

First up, my take on Cashew Coconut Curry, an adaptation of a recipe from a classic vegetarian food blog, Heidi Swanson's 101 Cookbooks. This was really simple to throw together on a weeknight, easily adaptable to seasonal vegetables, and quite tasty as well. The tofu could have been more flavorful, next time I'll marinate it beforehand for an extra kick. I didn't use the cilantro, obviously (ick!), but if that's what you fancy, I'm not going to stop you!

Cashew Coconut Curry
Adapted from 101 Cookbooks
Makes 3-4 servings
Printable Recipe

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
8 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
1/4 cup golden raisins
a handful of cilantro, loosely chopped (optional)

1. 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.

2. Stir in the 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.

3. Cover and simmer for 4-5 minutes, until the vegetables are cooked to your desired doneness. Remove the pot from heat and stir in the cashews and raisins. Taste and adjust the seasoning (salt & curry powder) if needed. Serve with a bit of cilantro topping each bowl if desired.

7 comments:

julochka said...

saw the pic on flickr and had to come and see it. :-) it WAS tofu! i'll definitely be checking in again soon to see how it's going. maybe it will give me the motivation to go meatless around here too!

Emily said...

Good work! Can't wait to see what else you cook up this week!

grace said...

fact: that is some gorgeous produce. off to a good start, amy!

Renee said...

Wow, this looks great! I'm always on the lookout for a yummy and simple meal to throw together. I'll mark this one as a new one to try!

Mollie said...

Yummmmm I love curry! And my favorite indian food involves cashews...so win win!

Thanks for the recipe!

SLCFoodie said...

This is one of my favorites too! I have cooked it several times and even when I had a Vegan over for dinner and she loved it. But you don't have to be vegan to love this dish!

Jen said...

So yummy looking! I absolutely love curry but I have never made it at home.

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