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I am kind of in awe of how my blog’s following has grown over the past few months. For so long it seemed like nobody outside my immediate family and circle of friends read it, and even then it was only because I nagged them. But to all of you out there who come here and read what I have to say, THANK YOU!!! I really appreciate everyone who stops by, whether or not you leave comments (although I do LOVE comments!)

One of the perks of having more than a small handful of readers is that a few offers for free stuff start to trickle in. I generally have no interest in them (meat rubs? Um, I don’t eat meat), but when Oh Nuts offered to send me stuff, I couldn’t turn them down. I use nuts all the time! A few days after I responded to the email, these beauties showed up on my doorstep:

Raw cashews, pecans, macadamias, and almonds! Thank you so much, Oh Nuts! I picked raw nuts so I had the flexibility of using them raw or roasting them myself.

When I decided to use the cashews first, I googled a bit and found this recipe, which I instantly knew would be delicious. I changed a few things about the recipe — adding tomatoes and using light coconut milk rather than full-fat and water — and it was fabulous. I still haven’t gotten around to making my own curry powder, but it’s on my list of things to try!

Recipe:
(adapted from 101 Cookbooks)

1 1/2 cups light coconut milk
2 tbsp curry powder
1 tsp kosher salt
1/2 large red onion, chopped
1 large tomato, diced
2 medium garlic cloves, chopped
8 ounces extra firm tofu, cut into 1/2″ cubes and stir-fried until golden
2 cups green beans, cut into 1-inch segments
2-3 cups cauliflower florets
a pinch or two of cayenne pepper
1/2 cup cashews, toasted

Bring half a cup of the coconut milk to a simmer in a dutch oven over medium-high heat. Whisk in the curry powder and salt, then stir in the chopped red onion, garlic, and tomato and cook for about a minute.

Stir in the remaining coconut milk. Cook down the liquid for a couple minutes before adding the green beans,cauliflower and tofu. Cover and simmer for about 5 minutes, or until the vegetables are tender. Stir in the cayenne. Taste and adjust seasonings, adding more salt, curry powder, or cayenne if necessary

Remove from heat and stir in the cashews.