Description

This Vegetarian Tofu Cashew Coconut Curry is a creamy and flavorful vegan dish featuring tender sweet potatoes, carrots, cauliflower, and bell pepper simmered in a fragrant coconut curry sauce infused with garlic, turmeric, ginger, and warming spices. The addition of cubed firm tofu and ground roasted cashews adds protein and richness, making this comforting curry perfect for a wholesome family meal or meal prep.

Ingredients

Scale

Vegetables and Aromatics

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 yellow or orange bell pepper, diced
2 carrots, thinly diced or chopped

Spices and Seasonings

2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon cumin
⅛ teaspoon ground cinnamon
½ teaspoon salt

Liquids and Others

1 (15 oz) can lite coconut milk
½ cup tomato sauce
½ cup vegetarian broth
¼ cup roasted cashews, ground
1 package firm or extra firm tofu, cubed

To Garnish

Cilantro
Extra cashews

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Instructions

Sauté the aromatics and vegetables: Heat 1 tablespoon of virgin coconut oil in a large pot over medium-high heat. Add the minced garlic, grated ginger, diced jalapeño, diced sweet potato, cauliflower florets, diced bell pepper, and carrots. Sauté for about 10 minutes, stirring frequently until the carrots start to soften and the vegetables are fragrant.
Add spices: Stir in 2 tablespoons of curry powder, ½ teaspoon turmeric, ½ teaspoon cumin, ⅛ teaspoon ground cinnamon, and ½ teaspoon salt, evenly coating the sautéed vegetables with the spices for a minute to release their flavors.
Incorporate liquids and cashews: Pour in 1 can (15 oz) of lite coconut milk, ½ cup tomato sauce, ½ cup vegetarian broth, and add the ¼ cup ground roasted cashews. Stir thoroughly until the sauce is smooth and well combined.
Add tofu and simmer: Gently fold in the cubed firm or extra firm tofu. Reduce heat to low and let the curry simmer for 20 minutes, or until the sweet potatoes and carrots are fork tender and all the flavors have melded together.
Serve and garnish: Serve the curry hot, garnished with fresh cilantro leaves and extra roasted cashews for added texture and flavor.

Notes

This curry is a creamy, delicious vegan and vegetarian dish packed with aromatic spices and wholesome vegetables.
You can adjust the heat by modifying the amount of jalapeño or omit it for a milder curry.
Serving this curry over steamed rice or with warm naan bread pairs beautifully.
For extra protein, feel free to add chickpeas or substitute tofu with tempeh.
Make sure to use firm or extra firm tofu to retain texture during cooking.

Nutrition

Serving Size: 1 serving
Calories: 342 kcal
Sugar: 8.6 g
Sodium: 400 mg
Fat: 20.4 g
Saturated Fat: 10.3 g
Unsaturated Fat: 9.2 g
Trans Fat: 0 g
Carbohydrates: 26.2 g
Fiber: 6.8 g
Protein: 14.1 g
Cholesterol: 0 mg