Description
A flavorful and hearty Vegetarian Tofu Cashew Coconut Curry featuring a blend of aromatic spices, fresh vegetables, and creamy coconut milk, simmered to perfection with firm tofu and crunchy cashews for a satisfying and nourishing meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2–3 cups)
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced or chopped
- 1 package firm or extra firm tofu, cubed
Spices and Seasonings
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
Liquids and Extras
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
To Garnish
- Cilantro
- Extra cashews
Instructions
- Sauté the Aromatics and Vegetables: Add coconut oil to a large pot and place over medium-high heat. Add minced garlic, grated ginger, diced jalapeño, sweet potato cubes, cauliflower florets, diced bell pepper, and chopped carrots. Sauté for 10 minutes, stirring frequently, until the carrots begin to soften.
- Add the Spices: Stir in curry powder, turmeric, cumin, ground cinnamon, and salt ensuring all vegetables are evenly coated with the spice mixture.
- Incorporate Liquids and Cashews: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Add the ground roasted cashews and stir the mixture until smooth and well combined.
- Simmer with Tofu: Gently add cubed tofu to the pot and stir carefully to avoid breaking. Reduce heat to low and simmer for 20 minutes or until the sweet potatoes and carrots are fork tender, allowing flavors to meld.
- Serve and Garnish: Serve the curry immediately, garnished with fresh cilantro and additional cashews for added texture and flavor.
Notes
- For a spicier curry, increase the amount of jalapeño or add chili flakes.
- You can substitute the sweet potato with butternut squash or pumpkin for variation.
- Use extra firm tofu for best texture that holds well in the curry.
- Ground cashews help thicken the curry; you can replace with ground almonds if preferred.
- This curry pairs well with steamed rice or warm naan bread.
- Refrigerate leftovers in an airtight container for up to 3 days; flavors develop further overnight.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 16 g
- Cholesterol: 0 mg
