Broccoli Tofu Cashew Curry
Broccoli Tofu Cashew Curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, broccoli tofu cashew curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in in this coconut curry dish. 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. Asian style Tofu Broccoli Stir-Fry with Cashews!

Broccoli Tofu Cashew Curry is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Broccoli Tofu Cashew Curry is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook broccoli tofu cashew curry using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Broccoli Tofu Cashew Curry:
  1. Take 1 Broccoli (florets separated)
  2. Prepare 5 Cashews (soaked in water for 20 minutes)
  3. Make ready 200 gms Tofu
  4. Make ready 2 Roughly chopped onion
  5. Make ready 3 Roughly chopped tomato
  6. Get 4 Roughly chopped garlic
  7. Get 1 inch Roughly chopped ginger
  8. Make ready 2 Finely chopped green chilli
  9. Make ready 3 tbsp Olive oil
  10. Take 1/2 tsp Red chilli powder
  11. Make ready 1 tsp Coriander powder
  12. Get 1/2 tsp Cumin seeds
  13. Prepare 3 tbsp Finely chopped coriander
  14. Get to taste Salt
  15. Make ready Whole Garam Masalas:
  16. Prepare 1" Cinnamon stick
  17. Prepare 3 Clove
  18. Make ready 1 Black cardamom
  19. Make ready 3 Black pepper

How to make a Cashew Curry Broccoli Stir Fry. First, heat a bit oil (coconut or olive oil will work) or simply use vegetable broth if you want cooking without Finally add coconut milk, cashew butter, curry paste, and other optional ingredients of your choice. Tofu: Make sure to press it before cutting into cubes to make sure it gets brown and crispy. Coconut Milk: Try and get Add the vegetables: Add the pepper and broccoli and bring to a simmer until the vegetables are slightly softened the add the tofu back to the curry.

Instructions to make Broccoli Tofu Cashew Curry:
  1. Heat 1 tbsp olive oil in a pan and roast tofu till crisp and little golden brown. Keep them aside. Allow it to cool down and cut into cubes. - Meanwhile, prepare the broccoli florets, separate it from the stalk and boil it for 5 minutes. - Heat 2 tbsp olive oil in a deep non-stick deep pan and whole garam masalas. Saute for 15 seconds. - Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
  2. Add red chilli powder, coriander powder, green chilli, and salt. Then add tomato, soaked cashews and cook mixture until becoming soft. - Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan. - Stir well and cook until gravy starts leaving oil from corners. - Now add boiled broccoli, roasted tofu cubes and stir well.
  3. Let it cook for a minute and then add 1 cup of boiled water, boil for 6 minutes on medium flame. - Garnish with fresh coriander leaves and serve hot with plain parathas.
  4. Tips: - - Tofu prep before roasting: - - First, drain excess water and wrap tofu with an absorbent cloth. - Place warped tofu on a flat surface put a plate on top of it and put some weight (a water-filled jug or a bowl) on top of the plate. - Let the tofu weight down and compress for at least for 1 hour.

Chinese Beef Cashew Nut Stir Fry Recipe. Broccoli Red Beans Spicy Pasta Recipe - Vegan Recipe - Broccoli Pasta - Easy Broccoli - Easy Recipes. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. The spices and the creaminess of the light coconut milk are really the ingredients that make this dish. I'm a huge fan of cashews as well - their crunchiness and slight sweetness are absolutely perfect in this curry.

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