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Coconut Curry Tofu Cashew Stew

No worry curry warms the soul. Using fresh cauliflower and sweet potato adds prep time but is so worth the flavor, and the sweet raisins balance the fiery jalapeños.

Nathan Lambrecht
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners

Ingredients

  • 14 ounces extra-firm tofu
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, freshly grated
  • 2 jalapeños, seeded and diced
  • 1 medium sweet potato, peeled and chopped into 2-inch chunks
  • ½ head cauliflower, cut into small florets (about 3 cups)
  • 2 yellow bell peppers, coarsely chopped
  • 2 carrots, thinly sliced
  • 1 ½ tablespoons curry powder
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon salt
  • 15 ounces (1 can) lite coconut milk
  • 8 ounces (1 can) low-sodium tomato sauce
  • 1 ½ cups low-sodium vegetable broth
  • ¼ cup cashews, ground
  • ½ cup seedless raisins
  • Brown rice, cooked (optional)
  • 6 tablespoons halved cashews (optional)

Instructions

  1. Remove the tofu from the package and drain. Slice the tofu into 4-inch strips and wrap each strip in paper towel. Place a heavy cookbook or frying pan over the tofu and press for 15 minutes. Remove the paper towels and cut the tofu into 2-inch chunks.
  2. Add the vegetable oil to a large pot and turn the heat to medium-high. When sizzling, add the garlic, ginger, jalapeños, sweet potato, cauliflower, bell peppers and carrots. Sauté for 10 minutes, stirring frequently, until the carrots start to soften.
  3. Stir in the curry powder, turmeric, cumin, cinnamon and salt. Sauté for 2 minutes,
  4. Add the coconut milk, tomato sauce, broth, ground cashews and raisins. Stir until liquids are well combined.
  5. Toss in the tofu and stir. Reduce the heat to low and simmer for 20 minutes, or until sweet potatoes and carrots are fork-tender. Serve immediately over brown rice, if desired, and garnished with 1 tablespoon of cashew halves.

Nutrition Information

Serving size: 1/6 recipe, without brown rice|Calories: 352|Sugar: 17g|Sodium: 535mg|Fat: 18g|Saturated fat: 5g|Carbohydrates: 43g|Fiber: 6g|Protein: 13g|

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