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Tofu curry

 

Tofu curry                                                              serves 4

This is a healthy and flavour-packed vegetarian dish that takes less than one hour to prepare.

 

Ingredients

1 tablespoon virgin coconut oil or other 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 tofu, cubed

To garnish: Cilantro and extra cashews

 

 

Directions

Add 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.

 

Sprinkle cilantro on top and serve with rice or naan.

 

Enjoy!

 

 

 

 

 

adapted from ambitiouskitchen.com               

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