Description
A creamy and flavorful vegetarian tofu curry featuring tender sweet potatoes, cauliflower, bell peppers, and carrots simmered in a fragrant coconut curry sauce infused with garlic, ginger, turmeric, and spices. This vegan-friendly dish offers a satisfying blend of textures and aromatic flavors perfect for a comforting meal.
Ingredients
Scale
Main 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
- ½ 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
Spices and Liquids
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (15 oz) can lite coconut milk
- ½ cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
Garnish
- Cilantro, for garnish
- Extra roasted cashews, for garnish
Instructions
- Heat the oil and sauté aromatics and vegetables: Add the virgin coconut oil to a large pot and place it over medium-high heat. Once hot, add minced garlic, freshly grated ginger, diced jalapeño, diced sweet potato, cauliflower florets, diced bell pepper, and chopped carrots. Sauté for 10 minutes, stirring frequently, until the carrots start to soften and the vegetables are fragrant.
- Add spices: Stir in the curry powder, turmeric, cumin, ground cinnamon, and salt, mixing well to coat the vegetables evenly with the spices.
- Add liquids and ground cashews: Pour in the lite coconut milk, tomato sauce, vegetarian broth, and add the ground roasted cashews. Stir the mixture thoroughly until smooth and well combined.
- Add tofu and simmer: Gently fold in the cubed firm or extra firm tofu, being careful not to break the pieces. Reduce heat to low and let the curry simmer uncovered for 20 minutes or until the sweet potatoes and carrots are fork tender, allowing the flavors to meld.
- Serve and garnish: Once cooked, serve the curry hot, garnished with fresh cilantro leaves and extra roasted cashews for added texture and flavor.
Notes
- This curry is vegan, creamy, and packed with flavor from aromatic spices and fresh vegetables.
- Use firm or extra firm tofu to ensure it holds its shape during cooking.
- Adjust the level of heat by varying the amount of jalapeño or omitting it for a milder dish.
- Serve this curry with rice, quinoa, or flatbread for a complete meal.
- Ground cashews add a natural creaminess and subtle nuttiness to the sauce; you can substitute with almond meal if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 342 kcal
- Sugar: 8.6 g
- Sodium: approximately 450 mg
- Fat: 20.4 g
- Saturated Fat: 10.3 g
- Unsaturated Fat: 9.0 g
- Trans Fat: 0 g
- Carbohydrates: 26.2 g
- Fiber: 6.8 g
- Protein: 14.1 g
- Cholesterol: 0 mg
