Vegetarian Tofu Cashew Coconut Curry

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

INGREDIENTS
  • ⅛ teaspoon ground cinnamon
  • ¼ cup roasted cashews, ground
  • ½ cup vegetarian broth
  • ½ head of cauliflower, cut into small florets (about 2-3 cups)
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  • 1 (15 oz) can lite coconut milk
  • 1 bell yellow or orange pepper, diced
  • 1 jalapeƱo, diced
  • 1 medium sweet potato, diced into 1 inch cubes
  • 1 package firm or extra firm Nasoya tofu, drained and cubed
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon virgin coconut oil
  • 1/2 cup tomato sauce
  • 2 carrots, thinly diced or chopped
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • To garnish: Cilantro and extra cashews


Vegetarian Tofu Cashew Coconut Curry

INSTRUCTIONS
  1. 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.
  2. ..
  3. .......
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