Vegetarian Tofu Cashew Coconut Curry | Recipe Cart

Ingredients

• 1 tablespoon virgin coconut oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 jalapeño, diced
• 1 medium sweet potato, diced into 1 inch cubes
• ½ head of cauliflower, cut into small florets (about 2-3 cups)
• 1 bell yellow or orange pepper, diced
• 2 carrots, thinly diced or chopped
• 2 tablespoons curry powder
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ⅛ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 (15 oz) can lite coconut milk
• 1/2 cup tomato sauce
• ½ cup vegetarian broth
• ¼ cup roasted cashews, ground
• 1 package firm or extra firm Nasoya tofu, cubed