Well, now I'm back and it's a whole new year with a whole new food outlook. One of my New Year's resolutions is to be a pesco-vegetarian again. So far, I have had to break it twice. Otherwise, I've been very good at sticking to it. In all reality, it hasn't been too hard to keep because we don't eat much meat in this house. A gets a steak every so often when he's out at a restaurant, but for the most part he has been a good sport about the whole thing.
Anyway, back to the blog. Yes, I am going to try and cook at least one interesting thing each week to post every Monday (at least). I'm going to start with this recipe I found at 101cookbooks.com. The curry ended up coming out pretty good. There are a few things I would change. I would add some Thai chilies to give it some heat. I would also change the whole coconut milk to a lighter version since the curry was a little rich. Add a touch more salt, and I think it's a tasty meal!
1 cup whole coconut milk
1-2 tbsp curry powder
1/2 tsp fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces of tofu, in small cubes
1 cup green beans, in 1 in. segments
1 1/2 cup cauliflower, in tiny florets
1/3 cup roasted, salted cashews
handful of cilantro
1) Bring half of coconut milk to simmer in a large pot over medium-high heat.
2) Whisk curry powder and salt, working out all clumps.
3) Stir in onion and garlic, cook for a minute.
4) Stir in remaining coconut milk and water, then add tofu.
5)Cool down liquid a little before adding green beans and cauliflower. Cover and simmer until veggies are tender with a slight bite.
6) Remove pot from heat and stir in cashews.
7) Serve with a garnish of cilantro.