Description
Easy Cashew Curry is a rich, plant-based dish featuring creamy cashew sauce, tofu, and vegetables simmered in aromatic spices. Perfect for busy weeknights, this healthy curry is simple to prepare and full of flavor.
Ingredients
Scale
- 1 cup raw cashews (soaked for 10 minutes in hot water)
- 3/4 cup water
- 1 lb extra firm tofu block (pressed and cut into 1 inch cubes)
- 1 tablespoon vegetable oil
- 1 tablespoon coconut oil
- 1 medium onion (roughly chopped)
- 1 red bell pepper (sliced)
- 2 large garlic cloves (finely chopped)
- 1 inch knob fresh ginger (finely chopped)
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 tablespoon garam masala
- 1/2 teaspoon ground turmeric
- 1 cup tomato sauce (passata)
- 1 can (14 oz) chickpeas (drained and rinsed)
- 1 cup vegetable stock
- 2 handfuls baby spinach
- Fresh coriander (to taste)
- Salt and pepper (to taste)
Instructions
- Rinse the soaked cashews and add to a blender with 3/4 cup water. Blend for 3-4 minutes until smooth and creamy.
- Cut pressed tofu into 1-inch cubes, toss with vegetable oil and a pinch of salt. Bake at 200°C (400°F) for about 20 minutes or until golden and crispy.
- Heat coconut oil in a deep pan over medium heat. Sauté onion and red bell pepper for 4-5 minutes.
- Add garlic and ginger; cook for 1 more minute.
- Stir in cumin, coriander, garam masala, and turmeric; cook for another minute.
- Add tomato sauce, chickpeas, and vegetable stock. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
- Add baby spinach and stir until wilted, then mix in the cashew cream. Let simmer for 1-2 more minutes.
- Stir in baked tofu and fresh coriander. Season with salt and pepper to taste.
- Serve warm over rice or with naan bread.
Notes
- Ensure tofu is well-pressed for best texture.
- Use fresh spices for stronger flavor.
- Add chili flakes or fresh chili for heat.
- Customize with seasonal vegetables like carrots or zucchini.
- Perfect for meal prep; stores well in the fridge or freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: easy vegan curry, cashew curry, tofu curry, plant-based dinner, dairy-free curry, gluten-free option