Vegetable Tofu Curry with Cashews
Recipe adapted from

By: Shirley Nozawa

(serves 4, unless you have a big appetite then this serves 2)


  • 1 cup of coconut milk - (I only had coconut cream, so I used this and just diluted it with some water)
  • 1/3 cup of water
  • 1 tablespoon of curry powder
  • Vegetables (zucchini, cauliflower, green beans, tomatoes, potatoes) - whichever is available in your fridge, I used zucchini, tomatoes, half a potato (cubed).
  • 1/2 onion, chopped
  • 1 clove of garlic, chopped - I did not use garlic, my pregnancy is not allowing this :(
  • 1 block of firm tofu, cubed
  • 1/3 cup of roasted raw cashews - I toasted mine in the oven for 10 minutes, yeah, they came out almost black. So...5 minutes would do I think?
  • Handful of cilantro, loosely chopped (optional) - I didn't use cilantro
  • Salt (2-3 pinches?)-adjust to your own taste
In a medium pot:
  1. Heat 1/2 cup of coconut milk until it starts to bubble (not boiling).
  2. Whisk in 1 tablespoon of curry powder and salt (make sure all the clumps are dissolved)
  3. Add onions/garlic, stir for 1-2 minutes
  4. Stir in the remaining 1/2 cup of coconut milk and 1/3 cup of water
  5. Add all vegetables, let boil until all veggies are cooked (5 min?)
  6. Add tofu, let cook for another 3 minutes
  7. Remove from heat, stir in roasted cashews
  8. Top with cilantro (optional)
Serve with rice! my husband and I ate this with brown basmati rice from Trader Joe's. Yummerlicious!
*Sorry, no pictures of this dish was taken. One, I am bad at remembering to take pictures. Two, we were so hungry that taking a picture was not our first priority.