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.
- Prep time
- 23 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz cashews
- 10 oz firm tofu
- 3 tablespoons curry paste
- 7 oz spinach
- 14 oz canned coconut milk
- 7 oz cherry tomatoes
- 1 whole onion
- 7 oz green beans
- 8 oz canned chickpeas
- 14 fl oz hot vegetable stock
Instructions
- 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.
- 2
Add the tofu to a bowl, then add the curry paste and toss together. Set aside.
- 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.
- 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.
- 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.