|Almond pieces toasting up in a dry pan.|
InspirationLaaloosh Cauliflower and Cashew Curry
I also had some green beans I bought without having a recipe in mind. They were on sale and I figured that since we eat green beans that I'd figure out something to do with them. Into the curry they go!
I also made substitutions based on what we had in the house. I used almonds instead of cashews, regular peanut butter instead of reduced-fat (and used less of it), and a sprinkle of lemon juice from a bottle instead of lime juice.
|An army of cauliflower florets.|
- 1/2 cup chopped almonds
- 1 head of cauliflower, chopped into florets
- 3/4 pound green beans, snapped
- 1 15oz can light coconut milk
- 1 tbsp curry powder (or more if you like it spicy)
- 1 tbsp sriracha hot chili sauce
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 T tbsp peanut butter
- 2 teaspoons lemon juice
|Some key players|
Toast the almond pieces over medium-high heat in a deep pot until they lightly brown. I used a tall skillet but maybe next time will go even taller with a stockpot since the long green beans like to flip all over. I had several traitorous beans "abandon ship" that had to be pulled back in to teach the others a lesson.
|Green beans, cauliflower, coconut milk, and spices|
While the curry was cooking, I dry-fried tofu to add to the dish at the end for some protein.
When the vegetables are to your liking, add the peanut butter and lemon juice and cook a few more minutes until the sauce warms back up.
At this point I added the tofu and stirred everything around to get it coated with sauce.
I served this on top of brown jasmine rice with bacon ranch slaw on the side.
VerdictSlightly spicy, rich and creamy curry.
|Added tofu at the end.|
I loved how the coconut milk thickened down to a really luscious, thick creamy sauce. The peanut butter seemed like a strange ingredient, I always think of that as an ingredient for Asian dishes but rarely do I use it for other cultures. It probably contributed to the thick richness of the sauce.
Husband Jeff seemed to like it a little more than my regular curry recipe, so this one will probably be my new go-to curry recipe. Sonny D dug right in when I placed his bowl in front of him, but I don't think he was expecting it to be spicy (wasn't too spicy for him though) so he didn't eat any more of it. I dumped everything out of his bowl and started over with plain rice and added soy sauce. He liked that much better and ate three bowls of rice.