easiest way to make homemade Sweet potato, broccoli, tofu and cashew curry

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato, broccoli, tofu and cashew curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato, broccoli, tofu and cashew curry is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato, broccoli, tofu and cashew curry is something that I’ve loved my entire life.

Table of Contents


  • 350g firm tofu, drained, cut into 1.5cm cubes
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons fresh ginger, finely grated
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon dried chilli flakes
  • 2 tablespoons no-added-salt tomato paste
  • 375ml (1 1/2 cups) water
  • 300g sweet potato, peeled, diced
  • 150g green beans, trimmed, sliced
  • 250g broccoli, trimmed, cut into florets
  • 2 tablespoons cashews, unsalted, roasted, finely chopped
  • 70g (1/4 cup) natural yoghurt, plus extra to serve (optional)
  • 1/2 teaspoon brown sugar
  • Baby herbs, to serve
  • 2 cups steamed quinoa, to serve


  • Step 1
    Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a plate. Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally, for 5 minutes or until onion is soft. Add garlic, ginger, mustard seeds, cumin, turmeric and chilli flakes. Cook, stirring for 1-2 minutes or until aromatic. Add tomato paste. Cook, stirring, for 1 minute or until combined.
  • Step 2
    Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until potato is tender. Add tofu, beans and broccoli. Simmer, covered, for a further 5 minutes or until vegetables are just tender. Stir through cashews, yoghurt and sugar. Top with extra yoghurt, if using. Sprinkle with herbs. Serve with quinoa

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