Cashew Curry

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.

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9 comments to Cashew Curry

  • Well, since you love comments, I thought I’d finally leave one! I follow you through Google Reader, so I rarely comment on any posts, but I thought I would on this! :)

    I will be making this ASAP. My husband LOVES curry, and we’re eating more tofu these days. Thanks for sharing!

  • It is no surprise that your blog following is growing! This cashew curry is right up my alley, Ive book marked it to try!

  • Alysa

    This one looks soooo good! I’m adding this to my shopping list, along with the ingredients for that sweet potato soup stuff. :d P.S. Free macadamia nuts?! Best nuts ever!!

  • ooh I wouldn’t mind some oh nuts! at my doorstep!

    this looks delicious–love the variety of foods you post!

  • So exciting to get fun free stuff! I love your blog and I’m seriously so glad I found it. And I think its great you separated the food and running thing… because sometimes I feel like my blog is a little all over the place with both!

  • This looks really good and easy!! I found your site while browsing through the Serious Eats Photograzing section. ;p I’ll continue to check out your blog for more fabulous recipes.

  • Sounds awesome, Cate! I loved my OhNuts samples too!

  • Looks just fabulous! Those crunchy cashews are just calling my name!

  • This looks delicious! I have been craving curry lately and this makes me want it even more!!

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