TOFU CURRY WITH CAULIFLOWER, RICE NOODLES, AND CASHEWS

SERVES 4-6

Coconut water is blended with coconut cream for a velvety, rich curry sauce. A modest amount of curry powder, along with Thai red curry paste (available in many supermarkets) and other top-quality aromatics, balances the dish. Fresh vegetables are added near the end, and cooked only until just tender.

CURRY BROTH

2 2/3 cups unsweetened coconut cream

1 2/3 cups unsweetened coconut water

1 lemongrass stalk, mashed

1 tablespoon plus 1 1/2 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

1/3 teaspoon curry powder

⅛ teaspoon salt

Ingredients Instructions

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

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

1/2 cup chopped roasted unsalted cashews

1/4 cup fresh cilantro leaves

1. Combine all of the Curry Broth ingredients in a large pot over medium heat. Once the broth starts to simmer, reduce the heat to low and cook for 30 minutes. Do not boil. Strain the broth through a fine-mesh strainer into a large saucepan. Set aside. (The broth may be made ahead and refrigerated for 3 days or frozen for up to 1 month.)

2. Put the potato in the Curry Broth and cook over medium heat, but do not boil, just until the pieces start to become tender when pierced with a fork. Add the tofu, mushrooms, onion, cauliflower, and carrots. Continue to cook until all the vegetables are tender, about 5 minutes. Add the sugar snap peas and cook for another 2 minutes. Adjust the seasoning with salt.

3. Divide the curry among warm bowls, then add the noodles to the bowls. Top with the cashews and cilantro before serving.