Tofu, Chickpea & Cashew Cream Curry

Tofu, Chickpea & Cashew Cream Curry

Great option for #meatfreemondays
Prep Time: 35 minutes
Soaking cashews overnight or 4 hours before: 4 hours
Total Time: 4 hours 35 minutes
Course: Main Course
Keyword: Vegan, Vegetarian
Servings: 4 people


  • 50g cashews
  • 100ml water
  • 280g extra firm tofu (cut into chunks)
  • 2 tbsp plain flour
  • 400g chopped tomatoes (tin)
  • 400g chickpeas (240g drained weight)
  • 1&1/2 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 1 onion (very finely chopped)
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 2 & 1/2 tsp medium curry powder
  • 1/4 – 1/2 tsp hot cayenne chilli pepper (to taste)
  • 70g spinach


  • Overnight or 4 hours before making the dish, soak cashews in water. Drain the soaking water and replace with 100ml of fresh water. Blend this until you have a smooth cream. Set aside for later.
  • Take the tofu chunks and absorb any excess liquid with kitchen paper.
  • In a bowl, combine the flour and 1 teaspoon of the curry powder and coat the tofu in the flour.
  • In a frying pan, heat up 1/2 tablespoon of oil and fry the tofu chunks for about a minute each side until they are crispy and golden. Set aside on a plate lined with kitchen paper.
  • In the same pan, add the rest of the oil and fry the garlic and onion until soft, then add the spices and fry for another minute.
  • Add the tinned tomatoes and simmer on a low heat for 10 minutes.
  • Towards the end of cooking stir in the cashew cream.
  • Add the chickpeas, tofu and spinach and cook gently for around 2 minutes until the spinach is cooked.
  • Serve with your favourite rice or half a roasted aubergine.
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