CFDC Kitchen Corner: Cashew Curry Chicken

I stumbled across this recipe at Newflower Market last week and wanted to share. Wish I could take credit for coming up with it, because it's absolutely delicious and filling. Tastes great reheated the next day too!  Could also be called "Caveman Stew."

Ingredients:

• 1 cup coconut milk
• 1-2 tablespoon curry powder
• sea salt to taste
• 1/2 large red onion, chopped
• 1 medium clove garlic, chopped
• 1/3 cup water
• 1lb chicken tenders, diced into 1/2" chunks
• 1 cup green beans, cut to 1" segments
• 1 1/2 cup cauliflower, cut to tiny florets
• 1/3 cup cashews, toasted
• 1/4 cup cilantro, chopped

Directions:

1. Bring 1/2 cup coconut milk to a simmer in a large pot over medium-high heat.
2. Whisk in curry powder and salt. Stir in red onion and garlic, cook for one minute. Stir in remaining coconut milk plus water, then add chicken.
3. Cook it down for 10 minutes on low. Add the green beans and cauliflower. Cover and simmer 5-10 minutes (or until chicken is cooked and veggies are no longer raw). Remove from heat and stir in cashews.
4. Taste! Adjust seasoning if you want, top with cilantro and enjoy.