Creamy Cashew Tofu Curry with Sweet Potato and Broccoli

Step by step

Method

1. 01

   Place cashews in a bowl and cover with hot water. Let soak for at least 15 minutes while you prepare other ingredients. Drain well before use.

2. 02

   Cook the rice according to package directions. Keep warm.

3. 03

   Heat half of the olive oil in a large pot or Dutch oven over medium-high heat. Add cubed tofu and cook, stirring occasionally, until golden brown on all sides, about 8-10 minutes. Remove tofu from the pot and set aside.

4. 04

   Add the remaining olive oil to the pot. Add diced sweet potato and cook for 5-7 minutes, stirring occasionally, until slightly softened.

5. 05

   In a blender, combine the drained cashews, coconut milk, vegetable broth, grated ginger, chili powder, ground cumin, ground coriander seed, ground turmeric, salt, and black pepper. Blend until completely smooth and creamy.

6. 06

   Pour the cashew-coconut sauce into the pot with the sweet potato. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10 minutes, or until sweet potato is nearly tender.

7. 07

   Stir in the broccoli florets and cooked tofu. Cover and continue to cook for another 5-7 minutes, or until broccoli is tender-crisp and the curry is heated through.

8. 08

   Taste and adjust seasoning if necessary. Serve hot over cooked rice.