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Creamy Cashew Curry with Tofu & Kale
CONNOISSEURUS VEG20Ingredients
40Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. diced tomatoes
- 1/2 cup raw cashews (soaked in water 4 to 8 hours and drained)
- 1/2 cup water
- 2 Tbsp. vegetable oil (divided)
- 1 lb. extra firm tofu (drained, pressed and cut into 1 inch cubes)
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1/2 Tbsp. ginger (freshly grated)
- 2 Tbsp. Garam Masala (to taste)
- 1 Tbsp. paprika
- 1/2 tsp. canela
- 1 1/2 cups vegetable broth
- 14 oz. diced tomatoes
- 4 cups kale leaves (torn, about 1 bunch)
- 2 tsp. Asian chili paste (to taste)
- 1 tsp. granulated sugar (or sweetener of choice)
- salt
- pepper
- basmati rice (cooked)
- fresh cilantro
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol |
| Sodium610mg25% |
| Potassium1320mg38% |
| Protein28g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber9g36% |
| Sugars9g |
| Vitamin A270% |
| Vitamin C180% |
| Calcium90% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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