The search for the perfect curry continues! I tried out another recipe from 101 Cookbooks. I found myself fortuitously well equipped to try it out after a windfall of cashews (a generous re-gift!) came my ways.
Here's the original recipe:
http://www.101cookbooks.com/archives/cashew-curry-recipe.html
I made a few changes in the proportions and added a dash of cayenne pepper. Here's my somewhat modified ingredient list:
1 cup whole coconut milk
2T curry powder
salt and cayenne pepper to taste
1 onion, chopt
2 cloves garlic, chopt
1/3 cup water
7 ounces xtra firm tofu, cut into small cubes
1 c frozen peas
2 c cauliflower, cut into tiny florets
1/2 cup cashews
a handful of cilantro, loosely chopped
Most of the ingredients are pretty standard, but no ginger, making it easier to accomplish with my pantry. The combination of butter cauliflower, sweet coconut milk, and fresh cilantro really does it for me! This one is most definitely a keeper.
2 comments:
Wow - that looks amazing! And were did you get such classy dishware?
Well, I know where the dishware came from - - from Janet. The dish is an eyepopper! This is starting to look like a magazine! Jody and Oliver took us to a superb Japanese restaurant in Berkeley, the high point of which was the blanched spinach with tahini. Or maybe was the yellowfin with horseradish sauce. Or maybe the soba/veggie soup. For lunch we went to a sweet restaurant in Mendocino. I had a brown rice/veggie soup. And then this morning we dived into Nabolom bakery for BOB (bran, oatmeal, barley) muffins - - I timidly inquired which ones in the display case didn't have sugar, and the proprietor promptly proclaimed that three of them didn't; just sweetened with apple juice.
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