Tofu, Cashew & Potato Curry

Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned.

Add Curry Powder and Potato, and cook for a few minutes, then add Stock of your choice and canned Tomatoes. When Potato is cooked, season with Salt.

Add crumbled Tofu and ground Cashew, and cook, stirring, until colour is darkened and the sauce is thickened.

Serve with freshly cooked Rice and Coriander (*optional).