Vegetarian Tofu Coconut Curry Recipe

Ingredients

• 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
• 1/2 head of cauliflower, cut into small florets (about 2–3 cups)
• 1 yellow or orange bell pepper, diced
• 2 carrots, thinly diced or chopped
• 1 package firm or extra firm tofu, cubed
• 2 tablespoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 (15 oz) can lite coconut milk
• 1/2 cup tomato sauce
• 1/2 cup vegetarian broth
• 1/4 cup roasted cashews, ground
• Fresh cilantro leaves
• Extra roasted cashews

Instructions

1. 1

   Prepare the aromatics: Heat the virgin coconut oil in a large skillet or pot over medium heat. Add the minced garlic, freshly grated ginger, and diced jalapeño. Sauté for 2-3 minutes until fragrant and aromatic.

2. 2

   Add vegetables and tofu: Incorporate the diced sweet potato, cauliflower florets, diced bell pepper, and chopped carrots to the pan. Stir to combine and cook for about 5 minutes, allowing the vegetables to soften slightly.

3. 3

   Spice it up: Sprinkle in the curry powder, turmeric, cumin, ground cinnamon, and salt. Stir well to evenly coat the vegetables and tofu with the spices, cooking for an additional 2 minutes to release their flavors.

4. 4

   Add liquids and cashews: Pour in the lite coconut milk, tomato sauce, and vegetarian broth. Stir in the ground roasted cashews to thicken the curry. Bring the mixture to a gentle simmer.

5. 5

   Simmer: Reduce heat to low and cover the skillet or pot. Let the curry simmer gently for 20-25 minutes until the sweet potatoes are tender and the flavors meld together, stirring occasionally to prevent sticking.

6. 6

   Finalize and garnish: Taste and adjust seasoning if needed. Serve the curry hot, garnished with fresh cilantro leaves and extra roasted cashews for added texture and flavor.