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... 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.
Plantpoints
protein
fibre
vegetables
Plantpoints
protein
fibre
vegetables
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NUTRITION PER SERVING (Read more)
Plantpoints
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients.
Place the cashews in a bowl and cover with boiling water. Set aside to soak for 30 minutes, then drain.
Add the soaked cashews, stock, coriander, mint, ginger, garlic, lemon juice, and spinach to a blender and blitz until smooth.
Heat a drizzle of olive oil in a pan over low heat. Add the spices and stir until fragrant.
Add the tofu to the pan, season and fry over medium heat for 5 minutes until golden.
Pour the green sauce over the tofu, add the lentils and stir until everything is combined and heated through.
Stir in the spinach and cook until wilted. Adjust the seasoning and add lemon juice to taste.
Serve with wholegrain rice or grains, lime wedges and a drizzle of yoghurt, if you like.
User comments (26)
Really tasty and easy to make
Very tasteful
Not bland at all, totally delicious.
Fragrant, delicious curry that makes it easy to get your protein goals. Defo slotting this into my meal prep rotation. Loved the minimal chopping (YAY!) and grateful for a dishwasher as I used a lot of utensils 😂 Totally worth it!
Very tasty
Creamy sauce packed with flavor. I would cut back a bit on the cashews, as the sauce was a bit too thick for my taste. Otherwise great recipe!
Nice texture, but not very flavoursome
Nice flavour - but a bit too nutty for me.
This lovely south Indian style vegan curry took me back to Tooting cerca 1991. We used to go to a wonderful south Indian restaurant after a night out. However, their spinach curry was too green for me - but this one is splendid, and worth every minute of effort.
Utterly delicious! Decent size portion even when split 3 ways. Used chicken instead of tofu and very happy with the result.
This was so delicious and easy. I only had a stick blender and it worked just fine.
Really easy and great taste
Absolutely delicious! The whole dish is fragrant, fresh, and creamy with level of spice just right. I made it as per recipe but used silverbeet (chard) as we have it in the garden in place of spinach. Served with brown rice and quinoa mix. Would also be lovely with chicken or prawns. I might tweak it with a kaffir lime leaf next time I make. Serves are large, we got 3, so leftovers for me for lunch today. Yay!
Very good, pretty easy to do. Lovely with cauliflower rice
Lacked a base note flavour /depth. Note sure yet what ingredient would add that. Miso paste?
Delicious!
Tip: soak the cashews as step number one while you prep the rest.
Hubby and I loved it but my 2 year old wasn’t heaps keen 😂😭
Really tasty and filling! I made it for two people but there was easily enough for three.
yum yum!😍
This was delicious. Great sized portion
I found it a bit too homogeneous and not spicy enough. Also too much for 2 - sorry!
This is a really delicious meal. The fried spices really give it some kick. I’ll definitely make this a regular meal.
Flavourful sauce, which works well with other ingredients. I used white beans and fish.
Such an amazing recipe. I enjoyed every bite of it with rice. But I used prawns instead of tofu.
Very tasty, will be a regular of mine.
I made X3 portions, as any more and it wouldn't all fit into the pan. But it's left me a couple of freezer meals which is great too