This is another ‘Tofu Curry’ that I cooked on a meat-free Monday. As some people find Tofu tastes ‘yucky’ even in such a strong curry flavour (and I hardly understand that), I added Cashews. The creamy nutty Cashews and Tofu go very well together. Use Indian Curry seasoning or Asian Curry seasoning. Both work well in this recipe.
2 Onions *finely chopped
2 tablespoons Oil
1 to 2 cloves Garlic *finely chopped
1 small piece Ginger *finely chopped OR grated
2 tablespoons Curry Powder of your choice
2 large Potatoes *peeled, diced
2 cups Stock of your choice *Chicken, Beef OR Vegetable Stock
1 can (400g) Diced Tomatoes
250 to 300g Firm Tofu *coarsely crumbled
1/2 cup raw Cashews *finely ground
4 servings Freshly Cooked Rice *This time I served with ‘Turmeric Rice’
- Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.
- Add Curry Powder and Potato, and cook for a few minutes, then add Stock of your choice and canned Tomatoes. When Potato is cooked, season with Salt.
- Add crumbled Tofu and ground Cashew, and cook, stirring, until colour is darkened and the sauce is thickened.
- Serve with freshly cooked Rice and Coriander (*optional).
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