This is my easy-to-make variation to my favorite indian dish. Tender tofu and sweet-potatoes in a flavourful creamy tomato gravy. Best served with brown rice and fresh coriander.
Put the rice to cook: add water to the raw brown rice in a 1: 2 ratio and simmer for about 25 minutes.
Pour boiling water over the cashews.
Dice the sweet potato into medium-sized cubes, cover with water and cook over medium heat in a separate saucepan. Pumpkin or regular potatoes would work well instead of sweet potatoes (if you don’t have it). Sweet potato skins are rich in antioxidants, so you don't need to peel them, just rinse them well.
Preheat the oil in a skillet. I currently use grapeseed oil, but you can use any oil you like, or you can skip this ingredient, if you go for WFPB.
Chop the onion and saute until golden brown. Add cumin seeds and then add finely grated garlic and ginger (preferable consistency is paste).
In 30 seconds, add tomatoes, turmeric, chili and garam masala. Simmer the tomato sauce for about 5 minutes, covered with a lid.
Meanwhile, drain the cashews and place them in the blender container. Add 0.5 cups of water and process at high speed until creamy. Add more water if necessary (up to 1 cup).
Check the sweet potatoes - if it’s ready, drain the water and transfer it to a skillet with tomato sauce.
Dice the tofu and add it to the skillet as well. Add cashew cream, mix thoroughly, check for spices. Season with salt / pepper to taste.
At this point, the rice should be ready. Garnish with cilantro when serving. Bon Appetit!
Nutrition facts
Follow the link to see detailed nutritional data to this recipe (calculated by cronometer.com).