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.
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
For the Cashew Base
- 1 14 ounce can diced tomatoes
- 1/2 cup raw cashews soaked in water 4 to 8 hours and drained
- 1/2 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
- 1/2 tablespoon freshly grated ginger
- 1 to 2 tablespoons garam masala to taste
- 1 tablespoon paprika
- 1/2 teaspoon cinnamon
- 1 to 1 1/2 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
- cooked basmati rice
- fresh cilantro
- Place all ingredients for the cashew base into a blender and blend until smooth.
- 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.
- 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.
- 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.
- 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.
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.
- Divide onto plates with rice and sprinkle with a few leaves of fresh cilantro. Serve.
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.