Over the past year I’ve become OBSESSED with curry flavors. Don’t ask this Puerto Rican girl why, but I think it’s because there is a Thai neighborhood just up the block. The spices are aromatic and wander in and out of the streets. In a way, the smells are inviting me to come in a try something I’ve never had before, which is often what Tony and I try to do when we go out.
Lately, it’s been all about that curry life. I love slurping up a big bowl of coconut curry from our local Vietnamese restaurant Tank Noodle, or trying a spicy version over rice; not only is it comforting, but I feel like there’s something really healing about a good curry.
Last week I’m sure some of you noticed via Instagram stories that I came down with an awful sore throat & cold that made me lose my voice completely. Besides pumping my body with probiotics, kombucha, tea, lemon, ginger and vitamins, I knew I needed a little something with all the good spices for dinner. Perhaps even something reminiscent of the neighborhood Thai and Indian restaurants from down the street. AKA CURRY LIFE.
Whenever I’m sick, I love eating vegetarian. I know people say you’re supposed to have chicken noodle soup, but there’s something magical about eating plant based for a few days and feeling nourished. So anyway, I decided to make an incredible vegetarian tofu curry recipe, which I can somehow get Tony to eat. Told you it was magical.
Everything you’ll need to make the best tofu curry
This beautiful vegan curry recipe is filled with veggies that simmer in a light coconut and tomato curry sauce. It’s rich, creamy, and packed with flavor. Here’s what you’ll need to make it:
- Vegetables: we’re adding sweet potato, carrots, cauliflower, red bell pepper, and a jalapeño to this vegan tofu curry.
- Coconut oil: you’ll need a little coconut oil to cook down those veggies.
- Tofu: because it’s tofu curry, of course! The tofu cubes add a lovely texture and a wonderful boost of plant-based protein. I recommend using firm or extra firm tofu so that it holds up in the curry.
- Herbs & spices: this curry dish has tons of flavor thanks to fresh garlic and ginger, curry powder, turmeric, cumin, a little ground cinnamon, and a pinch of salt to taste.
- For the broth: simmer it all together in lite coconut milk, tomato sauce, and some vegetable broth.
- Mix-ins and garnishes: I love adding ground roasted cashews straight to the pot, and then garnishing with fresh cilantro and extra chopped cashews. Feel free to add a squeeze of lime juice at the end for a little acidity.
Don’t forget these steps before cooking with tofu
You’ll want to remove as much of the excess water in the tofu as possible so that it holds flavor and gets nice and crispy:
- Wrap your extra firm tofu block with a dish towel or paper towels and place it on a plate.
- Place a wooden cutting board on top.
- Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel.
Customize your tofu curry
This easy tofu curry recipe is even easier to customize with what you have on hand! Here’s what I can recommend:
- Pick your protein. While it is tofu curry, you could always swap the tofu for a can of chickpeas. If you’re not vegan or vegetarian, feel free to add chicken or shrimp.
- Choose your veggies. This recipe is great for using up any veggies you have in your fridge. I think mushrooms, an onion, and spinach would be great in here!
- Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste or your fav hot sauce.
Our fav ways to serve this curry dish
This vegan tofu curry is delicious on its own, but I also love serving it with:
- Basmati rice, jasmine rice, or my famous Coconut Rice
- Cauliflower Rice for a grain free option
- Naan for dipping (typically for an Indian curry recipe rather than Thai curries, but still delicious dipped with this wonderful sauce!)
Storing & freezing tips
- To store: store any leftovers in the refrigerator for up to 4 days in an airtight container.
- To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.
More vegetarian recipes you’ll love
- The Best Dal Ever
- Mom’s Authentic Puerto Rican Rice and Beans
- 30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
- Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice
- One Pot Vegan Coconut Curried Brown Rice with Tofu
Get all of my vegetarian dinner recipes here, and all of my tofu recipes here!
I hope you love this vegetarian tofu curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Vegetarian Tofu Cashew Coconut Curry
Creamy, flavorful vegetarian tofu curry with tender sweet potatoes, carrots, cauliflower, and bell pepper. Beautiful veggies and tofu are simmered in a fragrant coconut curry sauce filled with garlic, turmeric, and ginger for a delicious vegan curry dish you'll love!
Ingredients
- 1 tablespoon virgin coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 jalapeño, diced
- 1 medium sweet potato, diced into 1 inch cubes
- ½ head of cauliflower, cut into small florets (about 2-3 cups)
- 1 bell yellow or orange pepper, diced
- 2 carrots, thinly diced or chopped
- 2 tablespoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 (15 oz) can lite coconut milk
- 1/2 cup tomato sauce
- ½ cup vegetarian broth
- ¼ cup roasted cashews, ground
- 1 package firm or extra firm tofu, cubed
- To garnish: Cilantro and extra cashews
Instructions
-
Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
-
Next stir in curry powder, turmeric, cumin, cinnamon and salt.
-
Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
-
Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.
Recipe Notes
See the full post for tips, tricks, and ways to customize your curry!
177 comments
How much tomato sauce is required? There seems to be a word missing in the list of ingredients
Hi Ally! Thank you for the catch – it should be 1/2 cup.
This was divine! I added onion and Zucchini, left out the jalapeño (thankfully because was still quite spicy without it), used jarred ginger as didn’t have fresh on hand. This will become a regular in our house, thank you 🙂
Perfect! So happy you liked it 🙂
It sounds amazing Monique, but can you please tell me how much tomato sauce? It only says 1/2??
Thank you!
Hi Sonja! Thanks for the heads-up – it should be 1/2 cup.
Thanks Monique!
Hi
Is this actual tomato sauce you use for dipping etc or lmore like tomato purée like passata?
Looks amazing! I cant wait to try this!!
http://Www.themilestraveled.com
You’ve hit it out of the park once again Monique! I was able to find the Nasoya tofu at my local Fresh Thyme in Kenosha today. I added some fresh chopped apricots and several halved Castelvetrano olives for some freshness and bite. My husband and I loved it!! Perfect dish for a stormy summer evening.
SO great to hear! Chopped apricots sound amazing in there, too!
Made this tonight! Delicious! First time using tofu at home. Thank you!
Yay! Glad you enjoyed 🙂
Aaaahhhh, this looks and sounds so good! I love tofu and I love your stew/soup recipes! Pinning this for when the heat wave dies down 😉
Perfect! I hope you love it 🙂
Deliciosas tus recetas, me encantan, gracias 😄
Hi! It looks delicious. I would recommend changing coconut milk ….!0 grs of saturated fat, for rice milk, almond milk, soya milk, cashew milk. 0 grs of saturated fat and call it…cashew almond curry!!!! 🙂
Vegan curries WILL, I repeat, WILL, be the death of me. If I were on Death Row, I’d have vegan Thai green curry be my last meal! XD This looks incredible. Everything looks so aromatic and fresh!
Haha they are the BEST!!
Your formula helps me a lot. Thank you for sharing.
I’m in the UK. Is tomato sauce what we call ketchup, e.g. red sauce you have with fries and quite sweet, or passata, what you’d use to make pasta sauce? I’ve been making your peanut butter biscuits for years and we LOVE them. Came back to your site to see what other recipes you have and as a keen tofu fan can’t wait to try this!
Thank you.
It’s more like passata (not ketchup!) So glad you love those and hope you love this one 🙂
What would you suggest substituting for the tomato sauce? Sadly I’m not allowed to have tomatoes.
Hi Beth! The tomato sauce is pretty important in here as it helps to thicken up the broth / sauce of the curry. Take a look at my other curry dish that doesn’t have tomatoes!
Thank you for your response! I’m going to try the same veg, tofu, and cashews, with the lemongrass curry and let you know the results. Can’t wait to try it out tonight.
Delish!!
What kind of curry powder did you use?! Just yellow curry powder?
Yes just a regular curry powder that you can find in the spices at most grocery stores!
Okay! Thanks! Can’t wait to try 🙂
Can you use tinned tomatoes as the tomato sauce? xx
I would stick with tomato sauce to maintain the consistency!
I made this recipe today and it was absolutely delicious!!!! Will definitely be making it again.
So glad you enjoyed!
This was great! The only thing I changed was the method: I put my spices in first to toast them, then aromatics, and then followed the recipe as written.
Perfect! Glad you enjoyed 🙂
HI. What can i use instead of vegetables broth? I live in Israel and this is very expensive here when its ready made
You can use any type of broth in this recipe, otherwise check out this recipe for making your own!
I made thîs today. Wonderful! The consistency of the sauce is perfect. Not too runny, not too dry. I ate it “straight”–no grains. Will become one of my go-to curries. Thanks
Amazing! Glad you enjoyed 🙂
I want to make this! Do i need to soak the cashews before they are grounded?
No need to soak them!
This was great!!!!! I made it last night. This was my first time cooking with curry spice, so I need a little assistance.I made this dish for my step daughters and they felt it was a bit too spicy. Would I either omit the jalapeño or half the amount of curry spice?
I’m so glad you enjoyed it! As far as the spice goes – I would just omit the jalapeño 🙂
Monique,
I’ve made a couple of your recipes and this one by far is my favorite!! I am so excited to have leftovers and I will definitely be making it again! Thanks for sharing!
So happy to hear that! This one makes great leftovers 🙂 Enjoy!
Hi Monique! Can this dish be frozen after it’s cooked?
Hi Josh! I think freezing this should work just fine!
Made this tonight! Delicious! 🙂 I also threw in a bit of white onion with the veggies as I had some to use up in the fridge, and I put in a whole head of cauliflower for more veggies. Served it over rice. Thanks for the great recipe!
Amazing! This sounds delicious over rice. So glad you enjoyed it!
I just made this last night for dinner and WOW! I thought I have cooked a lot of good curry dishes in the past, but this one is extra special. I cannot put my finger on why this one is so special….maybe the ground, roasted cashews, maybe the simplicity of the spices, whatever it is this is a step above most vegetable curries! Thank you for sharing.
I’m so happy to hear that, Tammy! This is one of my favorite curries that I’ve made 🙂 there’s definitely something extra special about it. Glad you enjoyed!
Thanks for this recipe Monique. I made it last night and it is one of the best curries I have ever had! Love it! The only change I made was to add more vegetables that I had in my fridge. I will definitely be checking out your other recipes.
So happy to hear that, Christine! This one is great for adding in extra veggies. Hope you find some more great ones in here!
Hi! Do I need to press the tofu or anything to remove moisture?
Thanks!
Hi Britt! Because this is more of a stew (rather than a stir fry) the tofu-pressing is optional 🙂
I cooked this tonight and it was so yummy! Thank you for the great recipe 🙂
I’m so glad you enjoyed it! 🙂
Tried this one last night, it was great! I think I might add some fresh peas or something next time, i’ll report back if i have a EUREKA! moment. 🙂 Oh, and wow… I think I’m going to do the Lemongrass one next week, that one looks amazing! Thanks for sharing these.
Fresh peas sound fabulous in here! And yes – the lemongrass one is one of my absolute favorites. Let me know how you like it 🙂
I have yet to make this but it looks delicious! Curious if anyone has tried frying the tofu for extra crispiness and adding it in a bit closer to serving time. I may have to try it out!
The flavors are amazing! If you like your tofu a bit firmer feel free to fry it up beforehand 🙂 Enjoy!
We tried this recipe last night and it was simple and delicious! So good that even the kids loved it! An easy way to add tofu into our weekly menu!
Amazing! I’m glad it was kiddo-approved 🙂 Perfect way to eat more plant-based during the week!
Cashew Coconut Curry i love this and thanks for the awesome recipe…..
My kids refuse to eat vegetables. I always look for vegetables for the children. May my child enjoy this dish.
This recipe is a great one for sneaking veggies in! Hope he/she loves it 🙂
Hi! This recipe sounds amazing! I’ve bought all the ingredients but didn’t noticed that it said ground cashews!! Will it make a huge difference if I use smashed up cashews instead of ground?
Thank you! 🙂
Hi Nicola! Smashed up cashews will be just fine in here. Enjoy!
This is definitely a delicious dish that will be making an appearance in my kitchen. It is perfect for myself and my vegetarian family!
Absolutely! Hope you and your whole family love this one.
Love your recipes. What is the curry powder you’ve mentioned in this recipe?
Thank you! It’s a yellow curry powder like this one 🙂
A Puerto Rican blogger posting a vegan recipe? My life is complete. This recipe looks so good. If it was lower in calories I would totally eat it with some rice.
I have tons more vegan recipes, too! Click here to see some more of my favs 🙂 Enjoy!
This is an awesome recipe, and a delicious combination of ingredients and flavors. I have never put sweet potato in curry before, but I’m glad I did! It’s yummy, healthy, and seasonal. Next time I’d definitely make the following changes though:
– DRAIN THE TOFU!! The tofu turned out super gritty since it was just a final add on. Absolutely must drain it in order to actually soak up the good stuff, and add it in a bit earlier.
– Add more liquid. More coconut milk or stock or cream, since mine resulted in very little sauce compared to the picture.
– Amp up spice and flavor a bit more. More cumin, turmeric, and maybe a bit of cayenne. I appreciate all levels of seasoning but I know my husband would not find this spicy enough.
Overall, awesome recipe, a definite repeat I can’t wait to share with my husband 🙂 Thank you!
Love the flavors in here! And yes – just updated to make a note to drain the tofu (I figured most people do this, but can’t assume!) Easy to adjust the spices according to your taste preferences, too 🙂 Glad you enjoyed!
Delicious, I didn’t use tomato sauce and only 1/2 tablespoon ginger ( my vegan daughter thought that was too much ginger, maybe it was extra potent super fresh ginger?). Because of diner’s preferences, I substituted broccoli for cauliflower, no red or jalapeño peppers. Added 2 onions and 1 cup sliced mushrooms, and a can of drained, rinsed chick peas. Subbed parsley for cilantro. I did add more veggie broth, because the sauce became too thick. Added cayenne. Loved the cinnamon in it.
This one’s great for customizing. Glad you enjoyed!
How did you roast the cashews?
I usually get them pre-roasted, but you can roast them at 350 degrees farenheit for 12-15 minutes with a little oil and salt if you’d like!
This recipe is so delicious!!! U used tempeh in place of the tofu because it’s what I had on hand- just sauteed in a bit of coconut oil before tossing in with the sauce. Also, we were out of cashews so I subbed an equal amount of peanut powder. I will absolutely be making this dish again, trying with the cashews next time!
Perfect! Glad you loved it 🙂
This is absolutely delicious! I only used a very small amount of jalapeno pepper as my husband and I don’t care for too much heat. Thank you for sharing. We have loved all of your recipes that we have tried.
So happy to hear that! Perfect for customizing to heat preference 🙂 I’m glad you’re finding tons of delicious recipes here!
Great recipe, Monique! We had it for dinner tonight. The vegetables were done perfectly. I had both hot curry powder and madras curry powder so I used a tablespoon of each. It came out moderately spicy which we all liked. Thank you! I have printed it and added it to our family recipe folder.
Perfect! Love adding a little of heat to this one, too. So happy everyone enjoyed!
Thanks for the great recipe! It tastes amazing and didn’t take much to cook at all 🙂
Absolutely! Glad you enjoyed 🙂
Love this gluten free dish for a summer night.
Followed the recipe and turned out quite nice. Similar to a korma in flavour. Quite milk in spice but full flavour.
Perfect! Yes, the flavor is similar to a korma – so delicious.
I’ve made a lot of vegan curries in my day and this one is DELISH! Seriously so good. My family loved it. Will definitely make our regular rotation. xx
Amazing! So happy to hear that!
This is absolutely delicious! I’m not a tofu lover, but I’m on plant based now, and I fell in love with tofu after trying this recipe. Thank you so very much!!!
Amazing! I’m glad you found this recipe – one of my fav ways to use tofu 🙂
Love this recipe! So delicious!
So glad you like it!
Tried this today. Delicious and easy to make. You can’t go wrong with this recipe!
So glad you loved it!
What kind of tomato sauce?
A regular canned tomato sauce will work out well 🙂
how would you make this recipe in a slow cooker? How long would you cook, on low, on high?
would you add some ingredients closer to ready time?
You can simply add all of your ingredients, stir in the tofu cubes, and cook on high for 3-4 hours or low for 6-7!
This recipe is bomb! I’ve made it several times, and is one of my husband’s most requested dinners. I like to serve it with cilantro lime rice. If I don’t have tofu on hand, I’ll sub a can of chickpeas.
Love that! Great idea to serve with rice 🙂
Made this tonight and it is delicious. Do you think it will freeze? I am the only one in the house that eats tofu or curry! Thanks!
So glad you enjoyed! And yes, this should freeze well 🙂
Great recipe. Is this something that freezes well? Have made a larger pot than we need
Absolutely! Just let the be sure to not overcook the vegetables, let the curry cool completely and then add it to a freezer safe bag or container. You can freeze for up to 2 months (I just would not recommend freezing it with rice, if you typically serve it with rice).
The flavor was there but definitely did not look like the photo, was watery and needed something to tighten it up.
So yummy, tasty and easy a new favorite, served with quinoa
I’ve made it twice. Used whole fat coconut milk. Plan to make it monthly.
Delicious! I thought this was a really robust and tasty dish and the whole family loved it. I made a few adjustments–used just half a jalapeno to take down the spice level for the kids and added a squeeze of lime and nigella seed to finish. Thank you!
Perfect! So happy to hear that 🙂
I made this for my family yesterday and it was absolutely amazing. I loved the flavors, they were balanced and the texture of the vegetable was perfect.
Thank you very much, I will for sure make this again. I served it over brown rice.
So happy to hear that! Such a great weeknight meal.
How much is a package of tofu? My local grocery sells 7 oz and 14 oz.
14 oz is perfect!
There is clearly a reason this is such a highly rated recipe – so simple yet so delicious!
I hadn’t seen a curry recipe call for ground cashews before… I think thats part of what makes this one special, so don’t leave them out if you’re making this!
Thanks Monique!
Absolutely! Glad you enjoyed!
This recipe is a keeper! My husband is now on a mostly plant-based lifestyle for health reasons, and he loves this recipe. Thanks for making my life a bit easier! 😊
…And I forgot to mention that I bake the tofu before adding it to the stew on STEP 4 (for crispy tofu bites).
Love it! So glad you both enjoyed!
Excellent!
Glad you liked it!
Have you used beef instead of tofu?
I haven’t tried it!
Great!
Perfect dinner!
This recipe is super easy to follow, you can’t really go wrong and it tastes delicious. Love it!!!
Absolutely! Glad you enjoyed!
This took me about 30 minutes prep time but it is so worth it. Delicious!!!
So glad you enjoyed!
I loved it! It was so easy to make, though I had a little kitchen incident occur… I ended cutting my finger with one of my new professional knives and slicing it pretty much all way down to the bone so that wasn’t good but I’m a nurse so thankfully I was able to get myself all fixed up… the recipe is wonderful though and I’m pretty sure you can play around with different vegetables as well.
Oh no!! So sorry that happened – hope it’s healing up okay! Glad you enjoyed the recipe, too, despite the injury!
This is one of the first AK recipes to not do it for me. I found this to be pretty bland. Next time I would add a lot more curry powder and either some soy sauce/tamari or way more salt.
Sorry to hear that! If your broth was unsalted I would recommend adding some more to taste. Soy sauce would be great, too!
This was delicious! I was opening the lake house for the season and had a limited set of ingredients handy, but luckily fell upon this recipe that I had most everything needed to make. I didn’t have ginger so I added a little tandoori spice blend and some cayenne. I also didn’t have cashews, so I used sliced, toasted almonds and they added a great crunch to the dish. I had half a can of full fat coconut milk and chicken better-than-bouillon instead of vegetarian broth. I’m never disappointed in your flavor profiles. So much depth. Thanks for another great recipe ❤️
Amazing! This one’s perfect for customizing. So glad you enjoyed!
Tastes good, but cook times are way way off. I had to cook this for 2 full hours over medium heat to get the sweet potatoes fork tender. I anticipated this problem so I diced them smaller than I usually would, but it still took that long. Also needs salt, and throw in a fistful of raisins.
Hi, Jacob! That’s so strange, I haven’t heard of that issue before! Was the curry simmering and did the carrots cook well? Whenever I make soups and curries the sweet potatoes generally take no more than 30 minutes max. Always feel free to add salt to taste, too, and raisins sound great!
This was great! I took another poster’s suggestion and added 1/4 cup of dried, chopped apricots. I also marinated the tofu for while in in oil, curry powder, cumin, paprika, and garlic powder. Delicious! Will definitely make again.
Sounds amazing! SO happy you loved it, Natalie 🙂
Just made the vegetarian tofu coconut peanut curry !!! Absolutely amazing !!!! 🙏 I love love love your food !
Yay! I’m so glad that you loved it, Pauline! 🙂
This was an excellent Tofu Curry. The ground Cashews really made a creamy tasty sauce. The only thing different I did was to use Garam Masala to replace the spices as I was out of Curry powder. I certainly will be making this again. Thanks.
Yay! So happy to hear you loved them! Great idea to use garam masala in here 🙂
I came home from work exhausted and not wanting to make dinner, I checked the fridge and typed “tofu and sweet potato” into Google and came up with your recipe. I didn’t have cauliflower and made a few improvisations (sunflower seeds instead of cashews, for example) and made the best dinner! Thanks for the morale boost. Putting dinner on the table after almost 40 years of cooking for my family is sometimes a real chore. This was really good. And only one pot to wash!
Aw I’m so happy you found this one, Dale! Glad to hear you loved it 🙂 Lots more one pan meals here if you want to browse!
So flavorful and a great way to have a meatless dinner! Added some chickpeas and replaced cauliflower with broccoli!
Absolutely phenomenal. Wouldn’t change a thing. Make this right away!!
Aw thank you!! I’m so happy you loved it, Laura 🙂
Delicious recipe. But 15 minutes prep is a gross underestimation.
Thanks for the feedback, we can update that!
So much flavour we did this Christmas Eve and all family members loved even though only 1 out of four of us was vegetarian it was a hit! Thanks we will make every week for sure yum!
Disgusting. Just tastes of coconut milk
Sorry you didn’t love it! I find it really flavorful with all the spices. Do you not like coconut milk?
We are trying to eat more plan based meals and this was a great tasty dish! Thanks Monique as the fam jam enjoyed it (even my more pickier veggie eater!) 😂
Aw yay! I’m so glad!
You have to toast the curry powder or most spices before adding. You can do it dry or in little oil. Takes less than 1 min.
This is done in any small pan.
Thanks for sharing, that’s a great idea!
Also reduce the spices atleast by half. Will still taste good. And less oil. Toasted spices very little has to be added.
This was so delicious, my husband (who grew up eating Indian food, and also isn’t easy to wow) looked me straight in the eye and said “PLEASE make this again.” I don’t like using coconut milk, so I used about 1/3 cup soy yogurt and 15 oz soy milk to replace it. And my cashews were raw instead of roasted. But otherwise followed to the letter and it was amazing. This is going in the rotation!
Ahh best review ever! Thank you! Happy it came out amazing 🙂
When you say tomato sauce what do you mean? Do you mean passata?
Canned tomato sauce! Like this 🙂
This is honestly the most delicious, crowd pleasing meal in my repertoire of vegetarian recipes! Super hearty, wholesome and most importantly EASY to make. I substituted tofu for chickpeas instead as it was perfect. Love going through and trying out your recipes…each one comes out a total success. Thank you!!
So thrilled to hear that everyone loves this one, Lani. Yay!! Chickpeas are an excellent sub 🙂 Hope you can try more of my vegetarian recipes soon!
This was so delicious! You outdid yourself again! I used cashew butter instead of the nuts, and I subbed garam marsala instead of the cinnamon. Yum!
Aw thanks so much! SO thrilled to hear you loved it. Garam masala’s a great sub, too!
I made this for dinner last night and it turned out perfect. I added a little more heat to it, and it was so tasty!
So glad you enjoyed it, Audrey!!
Excellent!!! So easy. I substituted broccoli for cauliflower and added onions and frozen peas and pineapple chunks. Wowza!
Could I substitute cashew butter for ground cashews? Would you suggest a 1 to 1 substitution? 1/4 cup cashew butter in place of 1/4 cup ground toasted cashews?
I have not tested this recipe with cashew butter, but I am sure it could work and still be delicious. It might change the texture a bit. If you give this a try, let me know how it works out for you.
Loved this curry. So so delicious. I will definitely be making this many times over. The whole family loved it. What a great recipe. Thank you!