Sweet potato, cashew and tofu curry

This flavoursome vegetarian curry is packed full of fresh produce and fragrant spices that make a delicious family dinner when served up with fluffy couscous. Tender sweet potato, crunchy cashews and protein-packed tofu make this dish just as tasty as it is nutritious.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Sweet potato, cashew and tofu curry
  • 50 gram butter
  • 200 gram firm tofu, cubed
  • 1 onion, sliced
  • 2 clove garlic, crushed
  • 2 ginger, peeled, sliced
  • 1 small red chilli, chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon garam marsala
  • 2 teaspoon cumin seeds
  • 2 teaspoon fennel seeds
  • 500 gram sweet potato, peeled, chopped
  • 1 1/2 cup vegetable stock
  • 1 cup cashews, toasted
  • 125 gram sugar snap peas, to serve
  • couscous, to serve
  • lemon wedges, to serve


Sweet potato, cashew and tofu curry
  • 1
    Melt butter in a frying pan on high. Fry tofu 4-5 minutes, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
  • 2
    In same pan, saute onion, garlic, ginger and chilli 4-5 minutes, until lightly golden. Stir in spices. Cook 1 minute, until fragrant.
  • 3
    Add sweet potato, stock and cashews to pan. Bring to boil. Reduce heat to medium. Simmer, covered, 10-15 minutes, until potato is tender.
  • 4
    Return tofu to pan with sugar snap peas. Cook 1-2 minutes, to heat through. Serve with couscous and lemon wedges.


Prepare sugar snap peas by trimming ends and pulling away strings.

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