Wednesday, February 11, 2009

omg stop it with the cauliflower

Man, I am so uninspired sometimes. I am a vegetable obsessive. I can't break out of my cauliflower/brussels sprouts/beets rut. Another one for the upcoming cauliflower only cookbook. God, this isn't even my first cauliflower curry. Recipe after the jump:

Adapted from 101 Cookbooks

1 15-ounce can lite coconut milk
2-3 tablespoons curry powder
1 teaspoon kosher salt
1 large red onion, chopped
2 medium garlic cloves, minced
2/3 cup water
10 ounces firm tofu, cut into small cubes
1/2 pound green beans, cut into 1-inch segments
1 head cauliflower (approx. 2 lbs), cut into tiny florets
1/2 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.


nopham said...

Enjoy your blog! good cooking and good eating!

Leah said...

We've been eating soooo much cauliflower. But Alex likes it raw!

This looks delicious. I bet he'll eat it if I make it.