Yellow Thai Curry

Hello all. I always aim to provide easy, healthy and quick dishes, so I bring to you a delectable little recipe that just might tickle your taste buds the right way! This is one of my favourite curry recipes, because it is both so full of flavours and textures. Crunchy cashews and vegetables with silky soft tofu in a creamy tasteful sauce. If you are of the herbivore variety you'll be happy to add this gem to your vegan and/or vegetarian menu. Also note this will take you about 25 - 30 minutes to prepare. A little tip, if you are serving it with rice, make sure you put that on to cook first to cut down on your cooking time.

Ingredients

•     1 large red onion, chopped
•     3 medium garlic cloves, chopped
•     extra virgin olive oil
•     226g firm tofu, cut into small cubes
•     2-3 cups coconut milk
•     3-4 tablespoons high quality curry powder
•     1/2 teaspoon ground sea salt (or more to taste)
•     pak choi, chopped
•     asparagus' chopped
•     1 yellow bell pepper, thinly sliced
•     water chestnuts, sliced
•     2 teaspoons cumin
•     ground black pepper
•     cashew nuts
•     1 teaspoon paprika
•     brown rice for serving

Method

Chop and slice all of your vegetables so they are ready to use and out of the way. Saute the onion and 2 of the garlic cloves in 1/2 teaspoon olive oil in a large pot over medium heat. Add 2 tablespoons of the curry powder and salt, stirring until combined.
Add the coconut milk to the onion mixture, bring to a simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly.
Meanwhile, in a large pan, saute the pak choi, asparagus, and bell pepper with 1 clove of chopped garlic over medium heat.
Add  the salt, paprika, and the remaining curry power and cumin to taste. Cook until veggies are crisp.
Tip your vegetables into the tofu/coconut milk mixture and stir to combine, adding some of the cashew nuts. Cook through for a few more minutes.
Serve with brown rice and sprinkle some of the remaining cashews on top.

Notes:

"You can add or change the vegetables for  your favourite selection as most vegetables taste great in this dish. Note that green and leafy veg are particularly good here."
"You can change the paprika for cayenne pepper or chili pepper powder for an extra kick of heat!"
"If you really can't help yourself and want to make this a dish for meat eaters, some skinless chicken breast will taste good in this dish. I don't recommend red meats though, the flavours don't merge well in my opinion"