Ingredients
1 tablespoon virgin coconut oil
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 jalapeño, diced
1 medium sweet potato, diced into 1 inch cubes
½ head of cauliflower, cut into small florets (about 2-3 cups)
1 bell yellow or orange pepper, diced
2 carrots, thinly diced or chopped
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon cumin
⅛ teaspoon ground cinnamon
½ teaspoon salt
1 (15 oz) can lite coconut milk
1/2 cup tomato sauce
½ cup vegetarian broth
¼ cup roasted cashews, ground
1 package firm or extra firm Nasoya tofu, drained and cub
Method
Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
Next stir in curry powder, turmeric, cumin, cinnamon and salt. Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.
