Cashew Curry

I adapted this recipe from 101 cookbooks
We use a whole can of coconut milk instead of 1 cup like the original recipe called for. Dad loves to put a little agave (maybe 1 T) and peanut butter (maybe 1 t.) to give it that sweet peanut Thai flavor.

1 can (13.5 oz) coconut milk
1-2 T. curry powder
1/2 t. sea salt
1/2 onion, chopped
1 garlic clove, chopped
1/3 cup water
4 oz firm tofu, cut into small cubes (optional)
1 1/2 cup cauliflower, cut into tiny florets
1 cup of vegetable of your choice (zucchini, green beans, broccoli, more cauliflower)
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped onion and garlic and cook for a minute. Stir in the water and then the tofu. Cook down the liquid for a couple minutes before adding the cauliflower and other vegetables. Cover and simmer for just a minute or two until the vegetables are to your liking. Top each serving with cashews and cilantro.

Serves 4