Creamy Vegetable and Tofu Curry

Mar 2, 2021 | Main Dishes, Recipes

A Message From Our Nutritionist

This recipe is Vegan and Gluten-free.  Feel free to swap other vegetables of your liking, like cauliflower or white potatoes.  

Prep Time: 20 min

Cook Time: 30 min

Portions: 6 ppl

Ingredients

  • 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

Directions

  1. In a blender combine cashews with 3⁄4 cup water and blend until smooth and creamy. Set aside.
  2. Coat diced tofu in cornstarch and fry in 1 tbsp coconut oil until crispy. Set aside.
  3. In a large skillet, heat the oil. Add onions, garlic, ginger, chile and curry powder and sauté for 5 mins. 
  4. Add in sweet potato, carrots, pepper, tomato, and salt. Saute for 5 more mins.
  5. 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.
  6. Serve over basmati rice, if desired and sprinkle with cilantro.

NUTRITIONIST’S TIP:

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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