Indian Cashew Butterness Curry


Thursday 14 March 2019

A large pan of creamy, spicy, mild Indian curry with crispy tofu, a new family favorite! Immediately make an extra large portion of this, because it is a very nice dish to freeze in portions.

Most of the time we are not a fan of tofu, because it quickly becomes so soggy. But the thing is that tofu can really become incredibly tasty when you marinate it well, make an unbelievably tasty sauce or, as we did here, bread the pieces and fry them up. Seriously, after this you will be a tofu fan! And if not, you can also use (marinated) tempé or pieces of vega chicken. Instead of fresh breadcrumbs, you can also use prepackaged breadcrumbs for convenience.

Preparation time: 30 minutes
Makes 4 portions


  • 200 g whole grain rice
  • 375 g of tofu
  • 2 slices of (gluten-free) bread
  • 1 ½ tsp turmeric
  • Black pepper
  • 1 tsp bouillon powder
  • 2 tsp coconut oil
  • 75 g (roasted) unsalted cashew nuts
  • 100 ml coconut milk
  • 50 g tomato puree
  • 1 shallot
  • 2 cloves of garlic
  • 10 g of fresh ginger
  • 1 tbsp Garam Masala spice mix
  • Pinch of sea salt
  • 1 tbsp curry pasta
  • 1 broccoli (450 g)
  • 5 g of fresh coriander
  • 1 lime
  • 2 naan breads (optional)

Extra requirements: frying pan, blender


  1. Cook the rice according to the directions on the package for about 10 minutes. If necessary, pour the excess liquid from the pan and let the rice rest in the pan with the lid on it until the rest of the meal is ready.
  2. Cut the tofu into cubes. Toast the bread and then crumble into a bowl. Mix in a pinch of pepper, ½ tsp of turmeric and the bouillon powder.
  3. Mix the tofu cubes through the crumbs until the cubes are completely covered with crumbs. Heat a frying pan with a good non-stick coating (or use a teaspoon of coconut oil) and fry the tofu cubes for about 8 minutes until golden brown.
  4. Mix the cashew nuts together with the coconut milk, tomato puree and 100 ml of water in the blender. Keep a few cashew nuts for garnish. Mix into a smooth sauce.
  5. Finely chop the shallot, garlic and ginger. Heat 1 tsp coconut oil in the frying pan. Fry the shallot, garlic and ginger over medium heat in about 3 minutes until golden and golden. Then add 1 tsp of turmeric, Garam Masala, pinch of sea salt and curry paste. Bake for a minute and then add the cashew sauce. Gently bring to the boil and simmer until the sauce has the desired thickness and is hot.
  6. Cut the broccoli into florets. Put them in a pan with a small layer of water, a pinch of salt and bring to the boil. Cook until al dente for about 3 minutes, drain and add the broccoli together with the tofu cubes to the cashew sauce.
  7. Cut the coriander into small pieces, the lime into small pieces and chop the remaining cashew nuts. Bake the naan breads if necessary. Serve the Indian curry with the rice. Garnish with coriander, lime and cashew nuts. Use the naan breads to dip the sauce!

Nutritional value:









219 g 

104.4 g 

102.7 g 

40.2 g 

Per portion   


54.8 g 

26.1 g 

25.7 g 

10 g 

This recipe is from The Green Happiness and can be found on as part of your personal diet or as a separate recipe.




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