Description
A flavorful and hearty vegetarian curry made with tofu, cashews, and coconut milk, combined with a variety of vegetables and warming spices. This creamy coconut curry is perfect for a nutritious, comforting meal that’s easy to prepare and packed with vibrant flavors.
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 Other Ingredients
- 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
Garnish
- Cilantro
- Extra cashews
Instructions
- Sauté 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 carrots. Sauté for 10 minutes, stirring frequently, until the carrots begin to soften.
- Add Spices: Stir in the curry powder, turmeric, cumin, ground cinnamon, and salt to coat the vegetables evenly and release their aromas.
- Incorporate Liquids and Cashews: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Add the ground roasted cashews and stir everything until the mixture appears smooth and well combined.
- Add Tofu and Simmer: Gently fold in the cubed tofu, then reduce heat to low. Let the curry simmer gently for 20 minutes, or until the sweet potatoes and carrots are fork-tender and the flavors meld beautifully.
- Serve: Once cooked, serve the curry immediately, garnished with fresh cilantro and extra cashews for added texture and flavor.
Notes
- For a spicier curry, increase the amount of jalapeño or add a pinch of cayenne pepper.
- You can substitute the sweet potatoes with butternut squash or pumpkin according to preference.
- Use gluten-free vegetarian broth to keep the curry gluten-free.
- Press tofu for 15-20 minutes prior to cooking to improve texture and absorption of flavors.
- Serve with steamed rice or warm naan bread for a complete meal.
- The curry can be refrigerated for up to 3 days and reheats well, allowing flavors to deepen over time.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
