Creamy Cashew Curry with Tofu

connoisseurusveg.com

Stephanie Buchanan

1 tablespoon vegetable oil, divided

1 medium onion, diced

4 garlic cloves, minced

1 tablespoon freshly grated ginger

2 teaspoons mild curry powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 (13.5 ounce/398 ml) can full-fat coconut milk

1 (14.5 ounce/411 gram) can diced tomatoes

1 medium sweet potato, scrubbed and diced

8 ounces super-firm tofu, cut into ½ inch cubes

1 small broccoli crown, broken into florets

¼ cup creamy cashew butter

1 tablespoon lime juice

½ cup roasted cashews, roughly chopped

¼ cup chopped fresh cilantro

1 teaspoon salt, or to taste

subheading: For Serving:

Cooked rice

Roasted whole cashews,

Directions at connoisseurusveg.com

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