Ingredients
1 can coconut milk
3-4 tablespoons mild curry powder
1/2 teaspoon fine sea salt or more to taste
1 medium red onion, chopped
2 garlic cloves, diced
1/2 cup water or more to desired thickness
8 ounces extra-firm tofu cut into small cubes
2 cups green beans, cut into 1-inch lengths
2 cups cauliflower, cut into tiny florets
1/3 cup cashews, roasted
A handful cilantro, chopped
Instructions
Bring half of the coconut milk to a low boil in a large skillet or Dutch oven. Wisk in the curry powder and salt. Stir in the chopped red onion and garlic and cook for a few minutes. Stir in the rest of the coconut milk and 1/2 cup of the water. Add the tofu and stir gently. Let the liquid cook down a bit then add the cauliflower and green beans. Cover and cook for 2-3 minutes or so until the vegetables begin to soften. Remove from heat. Add the cashews. Check for seasoning and add more curry powder or salt if desired. Add more water if your mixture is too thick
Divide between bowls and top with fresh cilantro. Serve with a large salad.