Tofu Curry, Cauliflower, Noodles & Cashews

drweil.com

MHoughton

subheading: CURRY BROTH:

2 ⅔ cups unsweetened coconut cream

1 ⅔ cups unsweetened coconut water

1 lemongrass stalk, mashed

1 tablespoon plus 1½ teaspoons chopped fresh ginger

2 dried shiitake mushroom caps

3 tablespoons Thai red curry paste

2 tablespoons honey

1 tablespoon freshly squeezed lime juice

1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest

4 sprigs cilantro

3 fresh basil leaves

⅓ teaspoon curry powder

⅛ teaspoon salt

subheading: NOODLES, TOFU, AND VEGETABLES:

1 small boiling potato, such as red bliss, diced

12 ounces extra-firm tofu, cut into large squares

3 ounces shiitake mushrooms, stemmed and sliced

1 small onion, thinly sliced

1 ½ cups cauliflower florets

2 carrots, sliced on the bias

3 ounces sugar snap peas, trimmed

Salt to taste

1 (8-ounce) package rice stick noodles, soaked according to package directions

½ cup chopped roasted unsalted cashews

¼ cup fresh cilantro leaves

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