Vegetarian Tofu Cashew Coconut Curry

Vegetarian Tofu Cashew Coconut Curry

Since we’ve been to India we’ve become obsessed with curry flavors! One of the best dishes we had there was a yellow curry with tofu and cashew. 

We tried to make it again at home and added bell peppers in it, and it turned out to be delicious! We are happy to share this recipe with all of you. It’s vegan, flavorful, and packed with nutrition! 

You will need 

  • 3 bell peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced 
  • 1 large can of coconut cream
  • 1 block tofu, diced
  • 1 tablespoon coconut oil
  • ½ cup cashew nuts 
  • ½ teaspoon cumin
  • ½ teaspoon paprika powder 
  • 1 teaspoon salt
  • 1 tablespoon curry powder 
  •  ⅓ cup yellow curry paste 
 These ingredients are for 3 – 4 servings. 


  1. Heat coconut oil in a large pan on medium heat. Add the chopped onion and bell peppers and cook for 10 minutes or until the bell peppers start to soften. 
  2. Add garlic, curry powder, paprika powder, cumin, salt, yellow curry paste, and cook for an additional minute.   
  3. Pour the coconut cream and cashew nuts into the pan, season with salt and pepper to taste, and bring the sauce to a simmer. 
  4. In another pan bake the diced tofu on medium heat for about 10 minutes, and season with salt and pepper. 
  5. Gently add the tofu into the sauce and let it simmer a bit on low heat. 
  6. Top it off with some parsley and cashew nuts.  

Serve it with white or brown rice. We love to mix our rice with pomegranate seeds, parsley and with a bit of lemon juice. 


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