Tofu Curry, Cauliflower, Noodles & Cashews | Andrew Weil M.D

Ingredients

• 2 ⅔ cups unsweetened coconut cream
• 1 ⅔ cups unsweetened coconut water
• 1 lemongrass stalk, mashed
• 1 tablespoon plus 1½ teaspoons chopped fresh ginger
• 2 dried shiitake mushroom caps
• 3 tablespoons Thai red curry paste
• 2 tablespoons honey
• 1 tablespoon freshly squeezed lime juice
• 1 kaffir lime leaf, torn, or 1 teaspoon freshly grated lime zest
• 4 sprigs cilantro
• 3 fresh basil leaves
• ⅓ teaspoon curry powder
• ⅛ teaspoon salt
• 1 small boiling potato, such as red bliss, diced
• 12 ounces extra-firm tofu, cut into large squares
• 3 ounces shiitake mushrooms, stemmed and sliced
• 1 small onion, thinly sliced
• 1 ½ cups cauliflower florets
• 2 carrots, sliced on the bias
• 3 ounces sugar snap peas, trimmed
• Salt to taste
• 1 (8-ounce) package rice stick noodles, soaked according to package directions
• ½ cup chopped roasted unsalted cashews
• ¼ cup fresh cilantro leaves