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:



CAULIFLOWER CASHEW CURRY
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.