Main Dishesdeliciouslyella
Spinach & Cashew Tofu Curry
This is our nourishing midweek curry – creamy, vibrant and full of greens, with silky green cashew-spinach sauce that feels properly satisfying. It’s a source of fibre and protein, and it’s brilliant with steamed rice or warm, fluffy flatbreads.
👥 4 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●blender
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350° F. Add the cashews to a heatproof bowl and pour over 100ml boiling water. Leave for ⏱️ 10 minutes to soften.
cashews3.5 oz
2
Add the tofu to a bowl, then add the curry paste and toss together. Set aside.
curry paste3 tablespoons
3
Add the cashews, plus their soaking water to a high-speed blender with half of the spinach, the coconut milk and a pinch of salt. Blitz until completely smooth – you may need to do this in two batches.
cashews3.5 ozspinach7 oz
4
Pour the sauce into a lidded casserole dish. Add the tofu, cherry tomatoes, onion, green beans, chickpeas and vegetable stock, then stir well. Put the lid on and bake for ⏱️ 1 hour, stirring halfway through, until the veg are tender and the sauce is glossy.
cherry tomatoes7 ozgreen beans7 oz
5
Stir in the remaining spinach until just wilted, then season to taste. Divide between bowls and top with the coriander and any of the extras if you like.
spinach7 oz
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