cashew curry casserole

I'm not usually big on casseroles. But the fact is, everyone needs a good casserole recipe to pull out of a hat in times of exhaustion, desperation, or procrastination. This creamy, Thai-influenced entree is one of my go-to simple suppers. It only requires about 15 minutes of hands-on time, yet it tastes like you traveled all the way to Thailand for take out. Serve it over any whole grain. Although rice is the most obvious choice, I'm partial to a bed of spelt, since its inherent sweetness offsets the heat and sourness of the curry.



CURRY CASHEW CASSEROLE

• 1 head broccoli, chopped into 1 inch pieces, or one 1 lb bag of frozen broccoli
• 1 15 oz can whole tomatoes
• 1 16 oz can chick peas
• 1 large onion, chopped
• 1/2 cup plus 1 T cashew butter
• 1/2 cup rice milk [soy milk would also work]
• 1-2 tsp red curry paste
  
• 2 T fresh basil, chopped very fine
• 1/4 tsp salt
• Optional additions: 8 oz. mushrooms, thinly sliced; 1 red or yellow pepper, thinly sliced; 1 yellow squash, sliced
  

Serves 6.


Preheat oven to 400 degrees.

In a large bowl, whisk together the cashew butter, rice milk and basil. Add the curry paste, 1/2 teaspoon at a time, until the sauce is as hot as you like. [I add the full 2 tsps.] Be sure to whisk well so no clumps remain.

Toss all the other ingredients in a large casserole. Use a spatula to roughly break up the tomatoes, then pour on the cashew sauce. Stir well until all ingredients are combined and well coated.

Cover with foil and bake for 40 minutes. Remove foil and bake another 15-20 minutes, or until sauce has thickened.