Personally, I am exhilarated by the recent drop in temperature. Real winter weather means finding any excuse to crank up the oven and whisk, bake, simmer your way through the season with hearty meals. To celebrate the brisk elements, my boyfriend and I stayed in this Friday to cook up a giant batch of curry which carried us through the weekend, transforming into a perfect late Saturday night munchie fix after we broke out the "serious" jackets and ventured into the frigid night.
This recipe is ridiculously easy to make and results in a vibrant main dish. I substituted brussels sprouts for the green beans called for in the original recipe and was very pleased with the sweet taste and heft the brussels sprouts added to the curry. Similar to the cauliflower, the brussels sprouts hold the liquid well, absorbing and complementing the spice of the curry. I also used light coconut milk as I could not stomach the amount of calories that would be consumed between the two of us with whole coconut milk. Still, I did not find myself wanting in flavor or substance. However, if you are serving the dish as a side or desire a creamier, sweeter curry, I would use one can whole and one can light coconut milk.
Hands down the best feature of curry is the fact it gains flavor the longer left. So make sure you save at least a bowlful for the next day. Nearly impossible? I agree. But I promise you/your stomach will thank me.
Adapted from 101 Cookbooks
2 13.5 oz cans coconut milk
2 tablespoons curry powder
1 teaspoon salt + more to taste
1/2 medium red onion, chopped
3 medium garlic cloves, chopped
1 1/2 cup brussels sprouts, chopped
Half a large head of cauliflower, chopped
3/4 cup cashews, toasted and chopped
2-3 cups cooked rice
cilantro for garnish
1. Bring one can of the coconut milk to a simmer in a large pot over medium heat. Add curry powder and salt. Whisk until fully combined. Let simmer for 5 minutes, stirring frequently.
2. Add chopped red onion and garlic. Cook for 10 minutes, stirring frequently. Add 2nd can of coconut milk. Stir to combine. Turn heat to low and cook for 20 minutes.
3. Add brussels sprouts, cauliflower and 1/2 cup of cashews. Increase heat to medium and cook for 5-10 minutes, stirring frequently. Reduce heat to low and cover. Cook for 20 minutes. Cauliflower and brussels sprouts should be tender. Taste test to see if need more salt.
4. Spoon curry onto rice. Top with remaining cashews and garnish.