Creamy Vegetable and Tofu Curry

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.