Prep Time: 20 min
Cook Time: 30 min
Portions: 6 ppl
- ½ Cup raw cashews, soaked for 3-4 hrs (or preferably overnight)
- 1 blocked extra firm organic tofu,cubed
- 2 Tbsp coconut oil (divided)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1½ tsp grated ginger
- 1 green or jalapeno chile, deseededand finely diced
- 1 medium sweet potato, peeled and cubed
- 2 medium carrots, diced
- 1 red bell pepper, chopped
- 1 large tomato, seeded and chopped
- 2 Tbsp mild yellow curry powder
- 1 tsp sea salt (or to taste)
- 1 Cup frozen or fresh peas
- 1 ½ Cups water or vegetable stock
- Basmati rice, for serving
- Cilantro, for serving
- In a blender combine cashews with 3⁄4 cup water and blend until smooth and creamy. Set aside.
- Coat diced tofu in cornstarch and fry in 1 tbsp coconut oil until crispy. Set aside.
- In a large skillet, heat the oil. Add onions, garlic, ginger, chile and curry powder and sauté for 5 mins.
- Add in sweet potato, carrots, pepper, tomato, and salt. Saute for 5 more mins.
- Stir in the cashew cream, peas, water and tofu. Reduce heat to med-low and cover. Simmer for 20-30 mins, stirring regularly, until sweet potatoes are cooked through.
- Serve over basmati rice, if desired and sprinkle with cilantro.
This is one of those recipes that you don’t miss the meat in. It’s rich and chocked full of vegetables. I like to make vegetarian recipes, like this about once a week in our house. For some reason the flavours in Asian cuisine lend themselves perfectly to vegetarian cooking.
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