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Creamy Cashew Curry with Tofu & Kale

CONNOISSEURUS VEG
20Ingredients
40Minutes
480Calories
Read Directions

Ingredients

US|METRIC
  • 14 ounces diced tomatoes
  • 1/2 cup raw cashews (soaked in water 4 to 8 hours and drained)
  • 1/2 cup water
  • 2 tablespoons vegetable oil (divided)
  • 1 pound extra firm tofu (drained, pressed and cut into 1 inch cubes)
  • 1 small onion (diced)
  • 3 garlic cloves (minced)
  • 1/2 tablespoon ginger (freshly grated)
  • 2 tablespoons Garam Masala (to taste)
  • 1 tablespoon paprika
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups vegetable broth
  • 14 ounces diced tomatoes
  • 4 cups kale leaves (torn, about 1 bunch)
  • 2 teaspoons Asian chili paste (to taste)
  • 1 teaspoon granulated sugar (or sweetener of choice)
  • salt
  • pepper
  • basmati rice (cooked)
  • fresh cilantro
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    NutritionView More

    480Calories
    Sodium25% DV610mg
    Fat42% DV27g
    Protein55% DV28g
    Carbs14% DV43g
    Fiber36% DV9g
    Calories480Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat3g15%
    Trans Fat0g
    Cholesterol
    Sodium610mg25%
    Potassium1320mg38%
    Protein28g55%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber9g36%
    Sugars9g18%
    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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