Tofu, Cashew & Potato Curry

Tofu, Cashew & Potato Curry

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : September 15, 2026

Step:

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

  2. 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.

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

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

Ingredients

  1. 2 Onions *finely chopped
  2. 2 tablespoons Oil
  3. 1-2 cloves Garlic *finely chopped
  4. 1 small piece Ginger *finely chopped OR grated
  5. 2 tablespoons Curry Powder of your choice
  6. 2 large Potatoes *peeled, diced
  7. 2 cups Stock of your choice *Chicken, Beef OR Vegetable Stock
  8. 1 can (400 g) Diced Tomatoes
  9. Salt
  10. 250-300 g Firm Tofu *coarsely crumbled
  11. 1/2 cup raw Cashews *finely ground
  12. 4 servings Freshly Cooked Rice *This time I served with ‘Turmeric Rice’
  13. Coriander *optional

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