Creamy Cashew & Tofu Curry

Written by Published on in vegan
Conveganence

It’s back to work for most of us, so here’s one of our favourite weeknight dinners 🍽️🌱

Our Creamy Cashew & Tofu Curry is easy to whip up after work, and it’s full of antioxidants and protein to keep you fueled! Is curry one of your weekly dinners?

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

METHOD
1. Soak the cashews in 500ml boiling water for 10-15 minutes and set aside.
2. Fry the onion in a little oil until soft.
3. Add the chilli and ginger and fry for a couple of minutes, stirring frequently.
4. Stir in the garlic and fry for a further minute.
5. Add the spices and fry for another minute. You might need to add a bit more oil at this stage.
6. Blend the cashews thoroughly, along with the water they are soaking in.
7. Add them to the mix along with the tomato puree, tinned tomatoes, stock and sugar.
8. Simmer for 10-15 minutes or until reduced slightly and thickened.
9. Whilst the curry is simmering, make the tofu.
10. Fry the tofu in a little oil unti slightly crisp and golden.
11. Add the soya sauce and the nutritional yeast and stir.
12. Add the fried tofu and lemon juice to the curry and stir through.
13. Taste the curry and adjust the seasoning where necessary.

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