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.


4 Servings


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’
Coriander *optional

  1. Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.
  2. 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.
  3. Add crumbled Tofu and ground Cashew, and cook, stirring, until colour is darkened and the sauce is thickened.
  4. Serve with freshly cooked Rice and Coriander (*optional).