Curry Tofu Casserole Surprise Recipes

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VEGETARIAN TOFU CASHEW COCONUT CURRY



Vegetarian Tofu Cashew Coconut Curry image

Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu!

Provided by Monique of AmbitiousKitchen.com

Categories     Dinner     Gluten Free     Grain Free     Vegan     Vegetarian

Time 45m

Number Of Ingredients 19

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 bell yellow or orange pepper, diced
2 carrots, thinly diced or chopped
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon cumin
⅛ teaspoon ground cinnamon
½ teaspoon salt
1 (15 oz) can lite coconut milk
1/2 cup tomato sauce
½ cup vegetarian broth
¼ cup roasted cashews, ground
1 package firm or extra firm Nasoya tofu, cubed
To garnish: Cilantro and extra cashews

Steps:

  • Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
  • Next stir in curry powder, turmeric, cumin, cinnamon and salt.
  • Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
  • Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 342 kcal, Carbohydrate 26.2 g, Protein 14.1 g, Fat 20.4 g, SaturatedFat 10.3 g, Fiber 6.8 g, Sugar 8.6 g

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