Thai Yellow Curry with Veggies, Cashews and Tofu Recipe by The

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Ingredients

2-3 cups light coconut milk (about 20 oz)
3-4 tablespoons high quality curry powder (I like the one from Trader Joeâs)
1/2 teaspoon fine grain sea salt (or more to taste)
1 large red onion, chopped
3-5 medium garlic cloves, chopped (adjust the amount of garlic based on how spicy you like it)
8 ounces firm tofu, cut into small cubes
Veggies: 2 heads of broccoli, 1 pound asparagus â chopped, 1 yellow pepper, thinly sliced
1/3 cup chopped cashews, toasted
a handful of cilantro, loosely chopped (optional â I like cilantro but the husband doesnât, so I omitted this)
1/8-1/4 tsp cayenne pepper (if you like things spicy)
Cumin, cardamom and pepper (to taste â I used about 1 tsp cumin, a sprinkling of cardamom, and a pinch of pepper)
Brown rice for serving