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Tofu and Cashew Peanut Butter Curry 



Serves 2

  • 4 garlic cloves 

  • 3x3 cm knob of ginger 

  • 1 small white onion 

  • 1 tsp ground coriander 

  • 1 tsp ground cumin 

  • 1 tsp ground turmeric 

  • 1 heaped tbsp smooth peanut butter

  • 2 tsp brown sugar

  • 1 tbsp tomato puree 

  • 1 tsp chilli flakes 

  • 3/4 cup of cashew nuts 

  • 1/2 block of extra firm tofu (150g)

  • 4 tbsp corn flour  

  • 1 tin full fat coconut milk 

  • Salt and pepper (to taste) 

  • Rapeseed oil (for frying) 


  1. Roughly blitz the onion, garlic and ginger in a food processor

  2. Add 2 tbsp of rapeseed oil to a large hot frying pan. When the oil is hot, add the onion, garlic and ginger. Season with salt and pepper, and sauté for 5 minutes. 

  3. Add the spices and cook out for a further 5 minutes. Do not rush this stage! 

  4. Add the sugar, chilli, peanut butter and tomato puree. Cook for a further 5 minutes. 

  5. Add the coconut milk and half of the cashew nuts. Leave to simmer on a gentle heat. 

  6. Blot the tofu well using kitchen paper. Dice into small cubes. Gently toss in corn flour until coated well. 

  7. Add enough oil to a coat a frying pan. When the oil is hot add the tofu cubes. Discard excess corn flour. 

  8. Fry the tofu, until each side of the tofu cube is crispy. When crispy add to the curry. The corn flour coating will help thicken the curry. 

  9. While the tofu pan is still hot add the rest of the cashews. Toast gently until golden. Set aside. 

  10. Taste the curry. Adjust the salt if needed and serve the sauce with rice and top with the cashew nuts. Garnish with a little more chilli flakes (optional) 

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