Quick Curry

Curry is perfect winter weather food. It's warming and hearty and easy to make. This is from the 101 Cookbooks recipe that I make everyone once in a while. The recipe calls for cauliflower, but strangely Whole Foods didn't have any when I went shopping, so I substituted broccoli. the really great thing about recipes like this is that you can swap out ingredients and not have to worry about "breaking" the dish. I also swapped out the curry powder for curry paste. Here's what I did:

Ingredients:
1 cup whole coconut milk
2 teaspoons red curry paste (use more or less to taste)
1/2 teaspoon sea salt
1/2 large red onion, chopped
1 garlic clove, minced
1/3 cup vegetable broth
1/2 block of tofu, drained and diced
1 cup green beans, cut into 1 or 2-inch segments
1 bunch broccoli, cut into tiny florets
1/2 cup cashews
1 tablespoon peanut oil


Directions:
Heat the oil in a large sauce pan, and cook the onion until it's soft, about 5 minutes. Add the garlic and cook for a few more minutes. Add the tofu, green beans, broccoli and cashews and cook for a few minutes, until broccoli turns bright green. Add the coconut milk, curry paste and vegetable broth and stir until the curry paste is thoroughly mixed in. Let simmer for 10 to 15 minutes. Serve with brown rice.





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Cashew Curry Casserole

Although I'm not a curry newbie, curries are relatively new to my food world. I think I had my first one about 3 years ago or so. (Or maybe earlier, I can't remember.) I can't believe what I was missing out on all those years! Curries are now my favorite cold weather meals! And they are so much easier to make than I originally thought they would be. Just throw together some veggies in coconut milk with curry paste, and you're done!

This recipe is from The Urban Vegan, and it's one of my favorite curries. The recipe calls for broccoli, tomatoes, onion and chickpeas, and it suggests adding red pepper, mushrooms or summer squash. I added all three, so I had quite a lot of veggies. I doubled the sauce recipe, which is made with coconut milk, red curry paste and cashew butter. The sauce is poured over the veggies and then it's all baked in the oven. It's so good that this recipe alone is worth the cost of the book!

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Cauliflower Cashew Curry

I love this time of year, because I love stews and curries. This cauliflower cashew curry recipe from 101 Cookbooks is a fall/winter favorite of mine. I didn't make this dish at all last winter because I was avoiding both coconut and soy. But since I've added them back into my diet, I've been looking forward to making it again. I used tempeh instead of tofu and served the dish with black rice. I doubled the recipe so there would be leftovers for lunches. It was delicious!

Since the Great Cauliflower Incident of July, I have been able to work through my fear of cauliflower. But I am still only able to buy pre-cut cauliflower. Pre-cut veggies are more expensive but cut down on prep time and make cooking on busy weeknights easy, so I'm okay with the extra cost. And of course, there's the peace of mind that comes from knowing there aren't any large bugs setting up house in the middle of my veggies.

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Cashew Curry Casserole

I really love Thai curry, but I haven't had any since I started the elimination diet because coconut is on my list of foods to avoid. Imagine my excitement when I see a curry recipe in The Urban Vegan that uses rice milk! Why didn't I think of that?

The recipe calls for broccoli, onions, canned tomatoes and chickpeas, and suggests adding yellow squash, mushrooms or red bell pepper. I added all three and then doubled the sauce recipe to cover it all. I also threw in some cashews. The sauce is made with rice milk, red curry paste and cashew butter. My sauce came out a little thick so I added a little more rice milk. All of the ingredients are put in a casserole dish and baked in the oven. This was really, really delicious, and it was so nice to be able to have curry again!




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