Because each curry powder is different, if you aren’t sure about the amount of curry powder to use, start with a little on the front end, and add a bit at a time (after you add the water), until it tastes good to you.
- 1 cup whole coconut milk
- 1 – 2 tablespoons curry powder
- scant 1/2 teaspoon fine grain sea salt
- ½ 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
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. Now stir in the chopped red 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.
Cover and simmer for just about one minute, maybe two – or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt/curry powder) if needed. Serve with a bit of cilantro topping each bowl.