1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 teaspoon black peppercorns
5 medium green chilies, such as Serrano, stems removed and cut into large pieces
3 stalks lemon grass, white part only, chopped
2 shallots, peeled and quartered
8 cloves garlic, peeled
1 inch piece fresh ginger, peeled and cut into pieces
1 grated rind of 1 lime
1/4 cup cilantro leaves or Italian parsley (optional)
2 tablespoons water (more as needed)
1/4 cup raw cashews
1/4 cup dried, unsweetened coconut
2 cups water
1 1/2 teaspoons cornstarch or arrowroot powder
1 large onion, halved and thinly sliced
2 cloves garlic, minced
2-3 tablespoons green curry paste
1 cup vegetable broth
2 tablespoons lite soy sauce (or gluten-free tamari)
1 package ounces extra-firm tofu, cubed and lightly pressed(see variations below)
4 cups swiss chard leaves, thinly sliced (see variations below)
1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces
Juice of half a lime
1 teaspoon sugar, agave nectar, or sugar substitute
salt to taste
2 tablespoons chopped fresh cilantro, to garnish