Easy Vegetable Curry

Every week there comes a day when I crave Oriental ( Chinese/Thai/Japanese etc.) cuisine. The loss of Singapore Restaurant (Raritan, NJ) really haunts me in those moments. But the good part is that now I am forced to try new recipes for myself. And as a self proclaimed 'Lazy Foodie' I look for easy recipes, obviously. So this Easy Veggie Curry sits well with all of my requirements. I thank Heidi Swanson of 101cookbooks.com for the excellent recipe. I modified it based on the things available in my refrigerator/pantry. And it tasted delicious mm mm!
Ingredients:
1 cup whole coconut milk
1-2 teaspoons Kitchen King masala ( or curry powder)
Salt to taste (about 1/2 to 1 tsp)
Half large red onion, chopped
1 garlic clove, chopped
4 ozs firm tofu, cut into cubes
1/2 cup green beans, cut into 1-inch segments
1/2 cup green bell pepper, cut into bite size pieces
1 1/2 cups cauliflower, cut into florets
1/3 cup water
a handful of cilantro, chopped
Method:

Take half cup coconut milk in a pot and bring it to a simmer. Whisk in the masala and salt, make sure there are no clumps. In a wok, heat a tbsp of oil. Stir-fry the tofu and the vegetables, adding each separately ( stir-fry 1-2 minutes between each addition ). Stir in the remaining coconut milk and water now. Simmer for 2 minutes. Add the curried coconut milk, stir well. Check for salt and let sit on low heat for just about 1 minute for the flavors to blend. Stir, remove from heat and garnish with the cilantro. Serve immediately with a bowl of warm rice and other sides.
Note: The vegetables can be cooked a little less based on personal preference. For extra crunch, the original recipe calls for 1/2 cup of roasted cashews to be added in the end.
Hope this easy recipe inspires you to try a different flavor today. You can follow the link below for Heidi's original recipe.
cashew curry