Maria's). So while I went to the store for a few supplies, I set Lennon to the important task of toasting nuts. He burned them a bit, but it was ok in the final dish:
Green Bean Cashew Curry
2 tablespoons curry powder
1-2 teaspoons sea salt
1/2 teaspoon chili spice
1/2 large red onion, chopped
1-2 garlic cloves, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes
1 cup snap green beans, snapped in half
1 1/2 cups cauliflower, cut into florets
1/3 cup cashews, toasted
a handful of cilantro, chopped
2 cups rice
1) Begin cooking the rice. I combined two cups of mixed brown and white rice with four cups of water, and cooked in a covered pot for twenty minutes.
2) Toast the cashews: lay them out on cookie tray and bake at 400 degrees for 7 minutes. Give them a shake after a few minutes, and check to prevent burning!
3) Bring the coconut milk to a simmer in a large skillet.
4) Wisk in the curry powder and salt.
5) Add water, onion, and garlic. Stir and simmer.
6) Add the green beans and cauliflower and cook until tender.
7) Add the tofu and stir.
8) Add the rice and the cashews and mix together.
Serve sprinkled with cilantro. I also like my meals salty, so I put a little soy sauce on the final product.
Now if I could just work on waking up in the morning and enjoying my tea and blog reader before noon, I'd be on the road to good health.
Of course, if one were to ask Bukowski, he'd say this assumption was silly.