There's not much fresh produce left in the house, but I figure I'll throw together a nice curry using whatever I can find... Tonight that means green beans, carrots, chickpeas and cubed tofu. The sauce is a simple coconut milk with fresh grated garlic and ginger, and hot indian curry powder. Caramelized onions and toasted cashews add some extra depth and color, and fresh cilantro livens it up. I serve it over brown rice to soak up all that lovely spicy curry sauce.
Dinner (3/7/11 6:47 PM)
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