Red Curry With Winter Vegetables And Cashews

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 can unsweetened coconut milk (DN: I used reduced fat)

2 - 3 tbsp red curry paste

Vegetable oil

1 x yellow onion, thinly sliced

Kosher salt

8 oz extra firm tofu, drained, patted dry, and cut into 1 inch cubes

1 cup vegetable stock

1 1/2 lb assorted winter vegetables such as squash, sweet potatoes, carrots and/or parsnips, everything cut into 1-2 inch pieces

1 tbsp light brown sugar

1 tsp soy sauce

3/4 cup salted, dry-roasted cashews

1/4 cup chopped cilantro

20 dried chilies de arbol

1 tbsp whole coriander seeds

1 tsp whole cumin seeds

1 tsp freshly ground black pepper

3 stalks lemongrass

1/4 cup chopped fresh cilantro

1/4 cup coarsely chopped shallots

2 tbsp coarsely chopped garlic

1 tbsp coarsely chopped peeled fresh ginger

Zest of 1 small lime

1 tsp salt

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