Serves: 4

Prep time:  15 mins

Cook time: 30 mins

Ingredients

• 1 tbsp virgin coconut oil
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 jalapeño, diced
• 1 medium sweet potato, diced into 1 inch cubes
• ½ head of cauliflower, cut into small pieces (about 2-3 cups)
• 1 capsicum, diced
• 2 carrots, thinly diced or chopped
• 2 tbsp curry powder
• ½ tsp turmeric
• ½ tsp cumin
• ⅛ tsp ground cinnamon
• ½ tsp salt
• 1 can coconut milk
• 1/2 cup tomato sauce
• ½ cup vegetarian broth
• ¼ cup roasted cashews, ground
• 1 pack of tofu, drained and cubed
• To garnish: coriander and extra cashews

Method

1. Add coconut oil to a large pot and place over medium heat.
2. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, capsicum, and carrots.
3. Cook for 10 minutes, stirring frequently, until carrots start to soften.
4. Stir in curry powder, turmeric, cumin, cinnamon and salt.
5. Add in coconut milk, tomato sauce, vegetarian broth and ground cashews and stir until smooth.
6. Gently add in tofu and stir.
7. Simmer on low heat for 20 minutes
8. Serve with rice and garnish with coriander and cashews

Image and full recipe source: Ambitious Kitchen