Coat the bottom of a large pot with half of the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.

Stir in the minced garlic, ginger, curry powder, garam masala, and ground cumin. Sauté the mixture for about 1 minute, until it becomes very fragrant.

Stir in the coconut milk, diced tomatoes, and sweet potato. Raise the heat to high and bring the liquid to a boil, then lower the heat allow it to simmer, stirring often, until the sweet potato is tender, about 15 minutes. In the meantime, you can proceed to the next step of cooking the tofu.

While the curry simmers, coat the bottom of a medium nonstick skillet with the remaining half tablespoon of oil. Once the oil is hot, add the tofu cubes in a single layer. Cook the tofu for about 10 minutes, flipping the pieces one or two times, until they are browned and crispy. Transfer the tofu to a plate when done.

Once the sweet potato is soft, stir the broccoli and cashew butter into the curry. Let it continue simmering for about three minutes, just until the broccoli is tender and bright green.

Stir in the lime juice and chopped cashews, then remove the pot from heat.

Stir in the cilantro and season the curry with salt.

Serve over rice with whole cashews sprinkled on top.