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Cashew Curry with Coconut Milk


Serves 2-3


1 cup whole coconut milk
1-2tbsp curry powder
½ tsp fine grain sea salt
½ large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
1 cup green beans, cut into one inch segments
1 ½ cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
Handful of cilantro, finely chopped
1/3 cup carrots, diced
1/3 cup sweet peas

  1. In a large skillet or pot, over medium-high heat , bring half the coconut milk to a simmer. Whisk the curry powder and salt until there are no clumps.
  2. Add in the garlic and red onions while stirring and cook for a minute, then stir in the remaining coconut milk and the water. Let the liquid cook down a bit before adding the green beans, carrots, sweet peas and the cauliflower.
  3. Cover and simmer for 1-2 minutes until the cauliflower and green beans lose their raw edge and are slightly cooked through. Remove from the heat and stir in the cashews, adjust seasoning if needed.
  4. Serve with cilantro as a garnish over top of steamed rice. 




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