From our family kitchen
Creamy Cashew Tofu Curry (Vegan)
Published
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2-3
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 150g cashews, raw
- 300ml Coconut Milk or plant milk of choice
- 1 tbsp. Lucy Bee Coconut Oil
- 1 white onion, peeled and chopped
- 280g tofu, drained and pressed
- 3 garlic cloves, crushed
- Thumb-sized piece of ginger, peeled and finely chopped
- 1 tsp. turmeric blend (turmeric powder, cardamon, ground ginger, and nutmeg)
- ½ tsp. cinnamon
- 1 tsp. coriander, ground
- 1 tsp. cumin, ground
- ¼ - ½ tsp. chilli flakes
- A pinch of whole black peppercorns, ground
- 1 tin of chopped tomatoes
- Serve with extra cashews, coriander, red chilli, and fresh lime
Method
- FOR THE CASHEW COCONUT MILK:
- Soak the cashews for 10 minutes in boiling water.
- Add the drained cashew nuts to a blender and blitz until broken down, then add the Coconut Milk and blitz again until the Coconut Milk and Cashews become creamy and combined. Set aside to be used in the curry.
- FOR THE CURRY:
- Heat the Lucy Bee Coconut Oil in a large saucepan on a medium high heat.
- Add in the onions and cook until they begin to turn translucent.
- Then add the tofu to the onions and cook for 5 minutes.
- Add the garlic, ginger, and spices and stir so that they coat the tofu and onions and cook until they become fragrant (around 5-7 minutes).
- Add the chopped tomatoes and stir to combine, cook for a couple of minutes.
- Finally, add the blended cashew and coconut milk and stir to incorporate all the ingredients.
- Bring to the boil, and then simmer for 15 minutes.
- Serve with coriander, a handful of cashews, fresh lime, and chilli.
- Note: if you are allergic to cashews you can omit them.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story