This recipe is more of a side dish, but could be made into a main dish by adding a protein, like meat or beans (there are a few suggestions at the end of the recipe).
If you would like to make this a main dish, you will probably want to double the sauce recipe, so there will be enough to cover everything well.
About 4 servings
- 3 cups cauliflower florets
- 3 cups broccoli florets
- 2/3 cup cashew cream
- 2/3 cup red curry sauce*
- 1/4 cup white onion, chopped
- 3 Tbsp. prepared lemongrass
- 1/2 to 1 tsp. cayenne pepper
- 4 cloves garlic
- 1 thumb-size piece ginger, sliced
- 2 Tbsp. tomato ketchup
- 1 tsp. ground cumin
- 3/4 tsp. ground coriander
- 1/4 tsp. ground black pepper
- 2 tbsp tamari (or soy sauce, however, original recipe called for fish sauce)
- 1 tsp. sugar
- 1 tsp coconut liquid aminos (or use more soy sauce)
- 1-1/2 to 2 Tbsp. chili powder (use less if you don't like it too spicy)
- 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
- 2 Tbsp. lime juice
- 1/4 tsp. cinnamon
First, prepare red curry sauce. Chop, peel, grate, etc. ingredients as listed and add to a food processor. Process until smooth.
In a small bowl, mix together the equal amounts listed of prepared curry sauce and cashew cream. Set aside.
Note: this ratio of sauce to nut cream can be adjusted to taste… If you want it more spicy, add more curry sauce, if not, add more nut cream. Also, if the sauce is too thick, you can thin it out, adding a few tablespoons of coconut, soy, or almond milk at a time, until you reach the desired consistency.
Steam vegetables until tender.
Add the vegetables to a skillet, and toss with the prepared curry cream sauce, making sure everything is coated well. Heat over medium-high heat, stirring frequently, until the mixture is heated through. Serve hot, and enjoy!
Main dish add-in variations:
- Cooked and cubed chicken breast
- 1 can (15 oz) rinsed, drained chickpeas