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    You are here: Home / Entrees / Creamy Cashew Curry with Tofu & Kale

    LAST UPDATED: January 24, 2022 • FIRST PUBLISHED: October 10, 2016

    Creamy Cashew Curry with Tofu & Kale

    Jump to Recipe Print Recipe

    Pan-fried tofu and kale are simmered up in spicy, creamy cashew curry sauce and served up over rice in to make this hearty Indian-inspired stew.

    Tofu Kale Curry on a Plate with Water Glass and Bunch of Cilantro in the Background

    Friends, I'm a scattered mess lately. Maybe you noticed? Not that I keep a regular posting schedule or anything, but things did taper off a bit towards the end of last week.

    So I haven't posted in a bit, and I'm pretty behind on emails, and I've got about eighty hundred billion comments in the queue, so if you're one of those people who tried to reach me, I'm sorry! Things will get back to normal sometime around midweek, which I'm totally looking forward to. Right now, busy, which I'm not too keen on.

    Fortunately, I've had this curry recipe hanging around and virtually ready to go for a bit, so I don't have to leave you guys hanging on a Monday. I've only been slacking about posting this one because (1) I didn't know what to call it. Seriously. I've racked my brain for a snappy name, only to end up calling it just what it is. (2) I made this in July, and I didn't think you'd all be into something this heavy in July (even though I totally was!). Make no mistake though, it's delicious as heck, and now that it's a bit cooler out, and Monday, it's about time I shared it.

    If you tried and enjoyed my vegan matar paneer, you'll probably dig this too. Both recipes feature tofu chunks in spicy cashew curry sauce, but the spice blends are a bit different, this one gets a nice red hue from some paprika, and instead of peas features hunks of kale, which do an awesome job of soaking up the spicy sauce.

    Here's to delicious dinners to come...as soon as I have time to cook them!

    Creamy Cashew Curry with Tofu & Kale
    Tofu Kale Curry on a Plate with Water Glass and Bunch of Cilantro in the Background
    5 from 1 vote
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    Creamy Cashew Curry with Tofu & Kale

    Pan-fried tofu and kale are simmered up in spicy, creamy cashew curry sauce and served up over rice in to make this hearty Indian-inspired stew.
    Course Entree
    Cuisine American, Asian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 331 kcal
    Author Alissa

    Ingredients

    For the Cashew Base

    • 1 14 ounce can diced tomatoes
    • ½ cup raw cashews soaked in water 4 to 8 hours and drained
    • ½ cup water

    For the Tofu Curry

    • 2 tablespoons vegetable oil divided
    • 1 pound extra firm tofu drained, pressed and cut into 1 inch cubes
    • 1 small onion diced
    • 3 garlic cloves minced
    • ½ tablespoon freshly grated ginger
    • 1 to 2 tablespoons garam masala to taste
    • 1 tablespoon paprika
    • ½ teaspoon cinnamon
    • 1 to 1 ½ cups vegetable broth
    • 1 14 ounce can diced tomatoes
    • 4 cups torn kale leaves about 1 bunch
    • 1 to 2 teaspoons Asian chili paste to taste
    • 1 teaspoon granulated sugar or sweetener of choice
    • salt and pepper to taste

    For Serving

    • cooked basmati rice
    • fresh cilantro

    Instructions

    1. Place all ingredients for the cashew base into a blender and blend until smooth.
    2. Coat the bottom of a large nonstick skillet or pot with 1 tablespoon of oil and place over medium heat. Add tofu and cook for about 10 minutes, flipping once or twice, until browned on multiple sides. Remove tofu from skillet or pot and transfer to a paper-towel lined plate.
    3. Add remaining tablespoon of oil to pot or skillet. When oil is hot, add onion, and sauté until soft and translucent, about 5 minutes. Add garlic, ginger, garam masala, paprika and cinnamon, and sauté 1 minute more, until very fragrant.
    4. Add 1 cup of broth, diced tomatoes, and kale to the pot. Bring to a simmer, cover and cook for about 5 minutes, or until kale begins to wilt.
    5. Add cashew base to the pot and stir to incorporate. Bring back to a simmer and allow to cook for about 5 minutes, until the sauce thickens up a bit and kale is tender. You can add a bit more water during simmering if the sauce becomes too thick.
    6. Return the tofu to the pot or skillet. Stir in chili paste and sugar, then add salt and pepper to taste. Taste test and adjust the seasonings to your liking.

    7. Divide onto plates with rice and sprinkle with a few leaves of fresh cilantro. Serve.

    Recipe Notes

    If you aren't sure how much garam masala to use, start with 1 tablespoon, then add more to the finished dish, a bit at a time until it reaches a spice level to your liking.

    Nutrition information does not include rice.

    Nutrition Facts
    Creamy Cashew Curry with Tofu & Kale
    Amount Per Serving
    Calories 331 Calories from Fat 184
    % Daily Value*
    Fat 20.4g31%
    Saturated Fat 4.1g21%
    Sodium 299mg12%
    Potassium 1107mg32%
    Carbohydrates 26g9%
    Fiber 5.8g23%
    Sugar 7.8g9%
    Protein 17.2g34%
    Calcium 280mg28%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.
    « How to Make the Perfect Plant-Based Latte
    Vegan Beef Barley Soup »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Mark says

      August 20, 2017 at 10:59 am

      Does it keep well?

      Reply
      • Alissa Saenz says

        August 20, 2017 at 11:35 am

        It does! We kept the leftovers sealed up for about 2 days in the refrigerator. YOu might just need to add a splash of water when you reheat it. :)

        Reply
    2. EP says

      February 02, 2018 at 10:15 am

      5 stars
      Delicious! Love all of your recipes. Don't think the method mentions when to add the tofu back in, I added at the end.

      Reply
      • Alissa Saenz says

        February 04, 2018 at 4:16 pm

        Ah! How'd I miss that? I just fixed it - thanks for letting me know! And I'm so glad you enjoyed it!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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