Monday, August 10, 2009

(Almost) Heidi's Cashew Cauliflower Curry

They say that the hotter the region of the world, the spicier the cuisine (think Thailand, India, Malaysia).

Chicago certainly isn't known for its balmy temperatures, but lately it's been as hot and muggy as it is down south this time of year. Maybe that explains my sudden craving for tongue-scorching fare.

I had a great weekend of baby-showering (the arrival of my little nephew is only two months away!), but in so doing, I devoured no less than a dozen egg salad and pimiento cheese tea sandwiches - on white bread, no less! It was also my birthday weekend, which meant several thousand calories consumed that other way you consume calories - in, ahem, liquid form.

So I wanted something healthy, vegetable-y, and yes, fiery. I checked out for inspiration, and found a curry recipe of Heidi's that I'd been wanting to make for some time now. I've made curries that were similar to this, but never so closely inpsired by this exact recipe. I also liked that her Cashew Curry wasn't served with rice - as much as I like rice, the idea of just slurping the spicy curry broth straight from a spoon sounded wonderful.

I did add a few things to Heidi's recipe, but only because I wanted to make her recipe go further - so I could pack several days of lunches this week.


Serve 3-4


1 can light coconut milk
1 can vegetable broth
big squeeze honey
1/2 head orange (or regular) cauliflower
1/3 lb. fresh green beans, trimmed and cut into pieces
1/4 block extra firm tofu, cut into chunks
1 red chile pepper, seeded and finely minced
1 small yellow onion, or half a large onion
1 medium carrot, peeled and sliced thinly
1 smallish yam, peeled and cut into smallish chunks
1-2 T. curry powder
a little salt
handful roasted unsalted cashews
big handful cilantro leaves


Add the coconut milk and vegetable broth in a large skillet. Turn the heat to medium-high. Whisk in the salt and curry powder and honey.


Add the rest of the ingredients, except the cilantro and the cashews. Bring to a low boil and cool until all vegetables are tender and the curry broth has reduced and thickened.


Stir in the cashews. Pour into bowls or a serving dish and top with a bunch of cilantro. Enjoy!

This is one of my favorite curries I've made to date! I love that it was lightly - but not cloyingly - sweet. The curry flavor was really direct, and the heat level was perfect - enough to make my nose run but not so hot my lips were burning. The vegetables and cashews were hearty and satisfying; I would definitely make this again. And it was super easy - you don't even have to saute the veggies, you just chop and drop.

It would be excellent with shrimp or chicken, too, and also tasty over rice if you wanted to go that way. I can't wait to have a spicy leftovers lunch tomorrow at work...mmmm.

Thanks for reading! More soon...

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