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Tofu, Cashew & Potato Curry
Tofu, Cashew & Potato Curry

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We hope you got insight from reading it, now let’s go back to tofu, cashew & potato curry recipe. To make tofu, cashew & potato curry you need 13 ingredients and 4 steps. Here is how you cook that.

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

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