Curry is perfect winter weather food. It’s warming and hearty and easy to make. This is from the 101 Cookbooks recipe that I make everyone once in a while. The recipe calls for cauliflower, but strangely Whole Foods didn’t have any when I went shopping, so I substituted broccoli. the really great thing about recipes like this is that you can swap out ingredients and not have to worry about “breaking” the dish. I also swapped out the curry powder for curry paste. Here’s what I did:
1 cup whole coconut milk
2 teaspoons red curry paste (use more or less to taste)
1/2 teaspoon sea salt
1/2 large red onion, chopped
1 garlic clove, minced
1/3 cup vegetable broth
1/2 block of tofu, drained and diced
1 cup green beans, cut into 1 or 2-inch segments
1 bunch broccoli, cut into tiny florets
1/2 cup cashews
1 tablespoon peanut oil
Heat the oil in a large sauce pan, and cook the onion until it’s soft, about 5 minutes. Add the garlic and cook for a few more minutes. Add the tofu, green beans, broccoli and cashews and cook for a few minutes, until broccoli turns bright green. Add the coconut milk, curry paste and vegetable broth and stir until the curry paste is thoroughly mixed in. Let simmer for 10 to 15 minutes. Serve with brown rice.
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