Tofu and Tempeh 4.5
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Tofu, Spinach and Cashew Curry

This vibrant curry gets its silky texture from soaked cashews rather than coconut milk, creating a rich, creamy sauce that’s packed with flavour. Blen...This vibrant curry gets its silky texture from soaked cashews rather than coconut milk, creating a rich, creamy sauce that’s packed with flavour. Blended with plenty of herbs, ginger and spinach, the result is a bright green curry that’s both satisfying and fresh. With protein from tofu and lentils, plus plenty of leafy greens, it’s a balanced plant-based meal that comes together with very little effort. Serve with wholegrains and a squeeze of lime for an easy dinner that’s sure to become a regular in your rotation. Read more This vibrant curry gets its silky texture from soaked cashews rather than coconut milk, creating a rich, creamy sauce that’s packed with flavour. Blended with plenty of herbs, ginger and spinach, the result is a bright green curry that’s both satisfying and fresh. With protein from tofu and lentils, plus plenty of leafy greens, it’s a balanced plant-based meal that comes together with very little effort. Serve with wholegrains and a squeeze of lime for an easy dinner that’s sure to become a regular in your rotation. This vibrant curry gets its silky texture from soaked cashews rather than coconut milk, creating a rich, creamy sauce that’s packed with flavour. Blended with plenty of herbs, ginger and spinach, the result is a bright green curry that’s both satisfying and fresh. With protein from tofu and lentils, plus plenty of leafy greens, it’s a balanced plant-based meal that comes together with very little effort. Serve with wholegrains and a squeeze of lime for an easy dinner that’s sure to become a regular in your rotation.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegan Vegetarian Pescatarian
Contains
Dairy, Nuts, Soy View all Chilli, Cumin, Beans, Milk, Mustard, Fennel, Spinach, Legumes, Tofu, Dairy, Nuts, Lentils, Cashew, Ginger, Mint, Lime, Coriander, Soy, Green lentils, Lemon, Garlic
Ingredients
Serves 2
Metric Imperial
For the sauce:
cashews
vegetable stock
coriander
mint
leaves picked
peeled and roughly chopped
garlic cloves
peeled and roughly chopped
juiced
For the curry:
mustard seeds
red chilli flakes
2cm cubed
Swaps: puy lentils (cooked), brown lentils (cooked)
drained and rinsed
juiced
To serve:
cut into wedges
Swaps: yoghurt (plantbased)

Ingredients

Serves 2
Metric Imperial
For the sauce:
cashews
vegetable stock
coriander
mint
leaves picked
peeled and roughly chopped
garlic cloves
peeled and roughly chopped
juiced
For the curry:
mustard seeds
red chilli flakes
2cm cubed
Swaps: puy lentils (cooked), brown lentils (cooked)
drained and rinsed
juiced
To serve:
cut into wedges
Swaps: yoghurt (plantbased)

Method

1

Gather and prepare your ingredients.

2

Place the cashews in a bowl and cover with boiling water. Set aside to soak for 30 minutes, then drain.

3

Add the soaked cashews, stock, coriander, mint, ginger, garlic, lemon juice, and spinach to a blender and blitz until smooth.

4

Heat a drizzle of olive oil in a pan over low heat. Add the spices and stir until fragrant.

5

Add the tofu to the pan, season and fry over medium heat for 5 minutes until golden.

6

Pour the green sauce over the tofu, add the lentils and stir until everything is combined and heated through.

7

Stir in the spinach and cook until wilted. Adjust the seasoning and add lemon juice to taste.

8

Serve with wholegrain rice or grains, lime wedges and a drizzle of yoghurt, if you like.

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