Food Simply Simple

We've been eating a lot of winter squash, as usual, with lots of soup varieties evolving quickly and tastily.  In particular, we liked one when we roasted the squash and then cooked it with brown rice and chili spices.  When it cooled, we used a hand blender to smooth it out and it was the texture of a creamy soup.  Easy and a nice mix of slightly sweet squash with chili spices.

But we wanted something different the other night, so we combined the items in our refrigerator and were very pleased.

Cauliflower Tomato Cashew Curry

Serves 4

3-4 cloves garlic, peeled and thinly sliced

1 tsp. fresh ginger, peeled, julienned or grated

1 large onion, peeled and thinly sliced

2-3 T. Olive oil

2-3 tsp. curry powder (red curry, yellow Madras curry, or curry)

1 cauliflower, cleaned and separated into bite size florets

Salt and pepper, to taste

28 oz. can crushed or whole tomatoes

½ c. raw cashews, toasted in microwave 2-3 minutes until lightly browned

Add garlic, onion, and ginger to sauté pan with 2-3 T. olive oil.  Salt lightly.  Sauté until the onions wilt and add curry.  Saute 2 minutes, stiring to prevent sticking.  Add tomatoes and cauliflower, stirring gently.   Fill tomato can with water and add to cauliflower.  Cover and simmer 10-15 minutes, stirring occasionally.  Once cauliflower is cooked, remove cover and simmer until sauce thickens a bit.  Season with salt and pepper.

Serve with rice.  We prefer brown rice.  Top with toasted cashews.

This turned out to be fast and easy, and it was such a nice change without providing a lot of spicy heat.  That is something we're saving for a different evening.

LinK