PAGE 183
i LOVED THIS RECIPE!! Not everyone loves curry, but for those that do, you will not be disappointed in this dish. I did not grow up eating anything with curry and I’m relatively new to the curry world but, I enjoyed every bite of this dish and I know my buddies in Arizona are going to love this as well. You could use chicken or shrimp in this recipe but I used seasoned TOFU. Again, I am new to the TOFU world and WOW… This is AWESOME!! I sprinkled Italian seasoning on the tofu after cubing it up into bite size pieces and then used a little coconut oil to fry it up. I have to admit, I had several bites before I added it to the vegetable curry. (side note: my husband ate it and liked it and didn’t even know there wasn’t any meat in there. hmmmmm…) My notes on this recipe say: do not over do the rice portion when serving this dish. …and…. I added some bouillon for more moisture the first time around and it detracted from the flavors of the original recipe. Use a splash of water if more moisture is needed.
This is a beautiful dish to look at and easy to prepare with readily available ingredients. If you like Asian Food, don’t miss this!!!
1/2 c. raw cashews (soaked for a couple hours or overnight) After soaking, drain and combine cashews and 3/4 c. water and blend until smooth.. set aside
Sautee: (for 5 minutes)
1 TBl. coconut oil
1 small onion
3 cloves garlic, minced
1 1/2 tsp. grated fresh ginger
After onions are translucent add:
1 green chili or jalapeno, seeded and diced
2 medium yellow potatoes..peeled and diced OR 1 medium sweet potato
2 medium carrots, peeled and diced
1 large tomato seeded and chopped
1 red bell pepper chopped
2 TBL. mild yellow curry powder
1/2-3/4 tsp. sea salt
stir in…cover and simmer for 20 minutes or until potatoes are fork tender. stir every 5 minutes
1 cup frozen or fresh peas
cashew cream
Serve over Basmati Rice and sprinkle with cilantro and tasted cashews.
