Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It’s easy to make and could be one for the weekly staples.
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Cuisine
Indian and Indian Subcontinent
Meal
- mains
Servings
3-4
Ingredients
- 6 tbsp cashews, soaked in 500ml/2 cups boiling water for 10-15 minutes
- 1 onion, finely diced
- 1 fresh chilli, finely chopped
- 2 thumbnails of ginger, peeled and grated
- 2 cloves garlic, finely chopped
- 2 tins chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp sugar or syrup (optional)
- 2 stock cubes (or 3 tsp stock powder), dissolved and mixed well in 2 tbsp boiling water
- 1 tbsp lemon juice
- 200g firm tofu, cut into 2cm cubes
- 2-3 tbsp soya sauce
- 2 tbsp nutritional yeast (optional)
- Salt and pepper, to taste
Spices
- 1 cinnamon stick or ½ tsp ground cinnamon
- ½ tsp ground cardamom
- 1 tsp chilli powder
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- Pinch ground cloves
Serving suggestions: fresh coriander, fresh chilli, toasted cashews, vegan natural yoghurt, rice, vegan naan, onion bhajis, vegetable samosas
Instructions
- Soak the cashews in 500ml boiling water for 10-15 minutes and set aside.
- Fry the onion in a little oil until soft.
- Add the chilli and ginger and fry for a couple of minutes, stirring frequently.
- Stir in the garlic and fry for a further minute.
- Add the spices and fry for another minute. You might need to add a bit more oil at this stage.
- Blend the cashews thoroughly, along with the water they are soaking in.
- Add them to the mix along with the tomato puree, tinned tomatoes, stock and sugar.
- Simmer for 10-15 minutes or until reduced slightly and thickened.
- Whilst the curry is simmering, make the tofu.
- Fry the tofu in a little oil unti slightly crisp and golden.
- Add the soya sauce and the nutritional yeast and stir.
- Add the fried tofu and lemon juice to the curry and stir through.
- Taste the curry and adjust the seasoning where necessary.
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