Cashew Curry with Veggies and Tofu!

I found this cashew curry recipe on 101cookbooks and tried it a few weeks ago. It made a GREAT yellow curry – with a few modifications and additions on my end 🙂 The recipe is below, with my modifications in purple. Hope you enjoy it!


  • 1 cup whole coconut milk (I used light coconut milk – it gives the same flavor with way less calories! And I probably used about 20 oz instead of 8 oz)
  • 1 – 2 tablespoons curry powder (I actually ended up using 3-4 Tbsp curry powder, and added more to taste as needed)
  • 1/2 teaspoon fine grain sea salt
  • 1/2 large red onion, chopped
  • 1 medium garlic clove, chopped (I like garlic so I used about 3 cloves)
  • 1/3 cup water
  • 4 ounces firm tofu, cut into small cubes (optional) (I used 8 oz)
  • Veggies: 1 cup green beans, cut into 1-inch segments & 1 1/2 cups cauliflower, cut into tiny florets (this is from the 101cookbooks recipe. I used 1 head of broccoli, 1 pound asparagus chopped, and 1 red bell pepper thinly sliced)
  • 1/3 cup cashews, toasted
  • a handful of cilantro, loosely chopped
  • 1/8-1/4 tsp cayenne pepper (if you like things spicy)
  • You can add cumin, cardamom and pepper (to taste)
  • salt (to taste)
  • Brown rice (to serve the curry with – I use minute brown rice)


I cooked this recipe slightly differently than the 101cookbooks recipe. My directions are in purple below 🙂

  1. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined.
  2. Add the coconut milk to the onion mixture, bring to simmer and work out any clumps
  3. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors
  4. Add remaining curry powder and water to the coconut milk/tofu mixture and cook down the liquid for a few minutes.
  5. In a large pan, saute the broccoli, asparagus, and red pepper (or whatever veggies you use) with 1 clove chopped garlic over medium heat. Add salt, cayenne, and curry power to taste. Cook until veggies are crisp
  6. Pour tofu/coconut milk mixture over veggies (in the pan) and stir to combine. Add additional spices as needed. Cook through for a few minutes.
  7. Remove from heat and stir in cashews. Serve over brown rice with a bit of cilantro topping each bowl.


Filed under Picky Cooks (Favorite Recipes)

5 responses to “Cashew Curry with Veggies and Tofu!

  1. This looks wonderful! Tofu and curry go so well together.

  2. While browsing I came across your great blogsite!! I’ve added your site into my blogroll. Could you please consider add my link in your blogroll.

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  3. What a wonderful blog for anyone looking for healthy vegetarian recipes! Great work.

    I do a ‘mean’ spicy version of curried chickpea soup cooked in turmeric powder, with dash of black pepper and a tablespoon of olive oil added for enhanced taste. Turmeric has anti-cancer properties so I make sure I have my spicy curry at least once a week!

    I write a blog on right eating habits. Anyone is welcome to visit –

    And take away a healthy eating tip!

  4. Pingback: Kale Curry « Dirty Hands

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