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5 from 1 vote
Tofu Kale Curry on a Plate with Water Glass and Bunch of Cilantro in the Background
Creamy Cashew Curry with Tofu & Kale
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
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
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.