CASHEW RECIPES INDIAN FREE

Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Stir in the remaining coconut milk and the water, and then the tofu. Now stir in the chopped red onion and garlic and cook for a minute. Whisk in the curry powder and salt, working out any clumps. Because each curry powder is different, if you aren't sure about the amount of curry powder to use, start with a little on the front end, and add a bit at a time (after you add the water), until it tastes good to you.Ĥ ounces firm tofu, cut into small cubes (optional)ġ cup green beans, cut into 1-inch segmentsġ 1/2 cups cauliflower, cut into tiny floretsīring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat.

CASHEW RECIPES INDIAN FREE

And as I mention up above, feel free to experiment with other curry powders as well. Feel free to play around with other seasonal vegetables here. I've included a favorite curry powder recipe below.* I use an electric spice grinder, and then sift the powder through a sieve to rid it of any remaining over-sized particles. There are few things as satisfying as cooking with your own freshly ground curry powder. That being said, feel free to experiment with or substitute your favorite curry powder here. The turmeric gives everything it touches a stunning golden hue while playing along with toasted cumin to deliver an earthy finish. I love the warming spices accented with plenty of kick from the dried red chiles, and sometimes if I'm in the mood for more heat I'll add extra. But at this point I'm not splitting hairs. It has evolved gradually from a recipe I jotted down years ago in a train station south of Colombo, Sri Lanka, featured in an English language publication. I've included a recipe for one of the curry powders I like to make at home from scratch. Play around with what you've got locally, seasonally. I was just home from the airport when I made this one (no time to head to the market), and grabbed for some green beans from the freezer. Fresh peas, asparagus and other farmers' market finds as spring comes around. Root vegetables, potatoes, cabbage, chickpeas and the like when it is stormy. And a lighter, brothy one in warmer times.

I like a hearty, substantial curry when the weather is cold. I decide what to include in a curry by thinking about a few things. I should mention that while I like this particular curry blend, other nights I might take the spices in a different direction entirely - for example, by using a Thai-inspired curry paste instead. I might serve it over a bowl of grains, worked into an omelette or crepe, or like this - on its own. I use a homemade Sri Lankan-inspired curry powder, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure. The one I'm featuring today is a favorite of mine and one I make often. This puts me just a vegetable or two away from a flavorful pot of richly-colored curry. Top of the list: a can of coconut milk, onions, nuts, and spices. There are a number of things I nearly always have in my kitchen.

Cashew recipes indian