Thai Coconut Curry With Cashews

It’s no secret Dave and I have this Thai curry obsession. I think we order it from our favorite Thai place at least once, sometimes twice a week. Usually we order Thai green curry with chicken, it’s the best – filled with eggplant and bamboo shoots.  The other day I thought I’d put my own Asian cooking/eating obsession to a test and make a veggie Thai coconut curry with cashews. We had just bought a big bag of raw cashews from Trader Joe’s and I thought they would taste delicious in a curry. Yep, I was right. They were delicious in a curry. Here’s the recipe:

• 3 tablespoons curry spice
• 1 cup coconut milk
• 1/2 a cauliflower (about 1 1/2 cups)
• 1 cup green beans
• 1/2 yellow onion
• 1 teaspoon chopped garlic
• 7 ounces firm tofu (or about half a package)
• 1/3 cup of cashews
• 1/3 cup of water
• Cilantro (as much or as little as you like)
• Sprinkle of cayenne pepper
• Dash of salt and pepper

1. Pour the coconut milk into a large pan and bring it to a simmer. Add in curry powder and salt and stir.
2. Toss in the onions and garlic and continue to stir.
3. Add in the tofu, green beans, cauliflower and water. Bring to a boil for a few minutes then lower the heat to a simmer.
4. Stir in cashews and add more salt/pepper or curry powder to taste. You can also roast the cashews in an oven before adding them in. This gives them that nice smoky taste!
5. Serve with brown rice and top with cilantro. Sprinkle cayenne pepper on top for additional spice. Enjoy.

P.S. – This dish tasted even better the second day when everything soaked up the curry flavoring, so make sure you make enough for left overs!