Cashew Curry

This is the best curry recipe I've made to date. I prepared it for my lunch today and it was simply sublime and sensual. The vegetables and tofu simmer in a rich broth of coconut milk and curry. It was quick and easy to make. I've experimented with lots of curry dishes on this journey and I don't think I ever need to look further than this one. I prepared some white rice cooked in water and coconut milk. I spooned the rice in to my bowl and ladled the cashew curry over it.


One cup of coconut milk
1-2 tablespoons curry powder
1/2 teaspoon of sea salt
1/2 large red onion, chopped
One large garlic clove, chopped
1/3 cup of water
4 oz extra firm tofu (half a block), cut into small cubes
1/2 cup of snow peas
One cup cauliflower, cut into small florets
One red pepper, cut into thin strips
1/3 cup of cashews

Bring half the coconut milk to a simmer in a large saucepan over medium high heat. Whisk in the curry powder and salt. Stir in the red onion and garlic and cook for a minute. Stir in the remaining coconut milk and water and then the tofu. Cook for another minute or two. Add the snow peas, cauliflower and red pepper and cover with a lid. Let it simmer for a minute or two until the vegetables become crisp tender. Remove the pot from the heat. Serve in a bowl over a little rice and garnish with the cashews.