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Pan-Fry

Tilapia, Edamame, and Cauliflower Curry
Ingredients
3/4 cup unsalted cashews
1 1/2 cups unsweetened coconut milk beverage (from a carton, not a can)
1 cup low-sodium vegetable broth
1 Tbsp. curry powder
1/4 tsp. cayenne
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. canola oil
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
3 cups frozen cauliflower florets
1 cup frozen shelled edamame
1 lb. tilapia, cut into 1-inch cubes
1 Tbsp. fresh lime juice
2 Tbsp. chopped fresh dill
lime wedges for garnish (optional)
dill sprigs for garnish (optional)
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Tilapia, Edamame, and Cauliflower Curry

Tilapia, Edamame, and Cauliflower Curry

Tilapia, Edamame, and Cauliflower Curry
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:24 minutes
directions
1. Place cashews in a small bowl, cover with water and let soak for 1 hour or up to several hours.
2. Drain cashews and place them in a blender or food processor with coconut milk, broth, curry powder, cayenne, salt, and black pepper. Blend until very smooth, about 1 minute.
3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger; cook 1 minute. Place cashew sauce and cauliflower in the pan. Bring to a boil, reduce heat to medium-low, and simmer gently for 6 minutes. Add edamame and tilapia and continue cooking until tilapia is cooked and edamame is tender, about 6 more minutes. Stir in lime juice and dill.
4. Divide curry among 4 shallow bowls. Garnish with lime wedges and dill sprigs if desired and serve.
Source: Hannaford fresh Magazine, January - February 2014
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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