Vegan Tofu Cashew Curry
Ingredients:
14 oz extra-firm tofu, cut into cubes
1 large onion, chopped
3 cloves of garlic, minced
1 tablespoon grated ginger
2 tablespoons vegetable oil
1 large red bell pepper, chopped
2 carrots, sliced
1 cup chopped kale
1 cup frozen green peas
1 can of diced tomatoes (14 oz)
1/2 cup raw cashews
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup water
Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger and cook for about 5 minutes or until the onions are soft and translucent.
Add the red bell pepper, carrots, kale, and green peas and cook for another 5 minutes.
Stir in the diced tomatoes, garam masala, coriander, cumin, turmeric, smoked paprika, chili powder, and salt. Cook for 2 minutes.
Add the water, cashews, and tofu to the pot. Reduce the heat to low, cover the pot and let the curry simmer for 15 minutes or until the vegetables are tender.
Serve the curry over rice or with naan bread, garnished with fresh cilantro leaves. Enjoy!