Why THIS is my favourite cuisine 💛 #vegan #cooking #recipe

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INGREDIENTS
*Curry*
- ¾ cup raw cashews
- 1 Tbsp vegetable oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 1 jalapeño, minced
- 1 Tbsp whole cumin seeds
- 1 tsp chili flakes, or less if you prefer less spicy
- 1 Tbsp ground coriander
- 1 Tbsp garam masala
- ½ tsp cayenne pepper
- ½ tsp salt
- 1¾ cups canned full-fat coconut milk
- 4½ cups fresh spinach
- ½ lemon, juiced

*Seasoned Tofu*
- 16 oz/450 g firm tofu, pressed, cut into 1 cm cubes
- 1 Tbsp curry powder
- 1 Tbsp nutritional yeast flakes
- 1 Tbsp vegetable oil, for frying

DIRECTIONS
1. Add the cashews to a bowl and cover with boiling water. Set aside.
2. Add the tofu cubes, curry powder, and nutritional yeast to a large bowl. Toss to coat.
3. Add oil to a large pan. When hot, add the seasoned tofu and cook until golden. Stir periodically.
4. Meanwhile, add some more oil to a large pot. When hot, add the onion and garlic. Cook until lightly golden.
5. Then add the jalapeño, cumin seeds, and chili flakes. Cook for 2 minutes.
6. Drop the heat to medium-low and add the remaining ground spices. Toast for 30 - 60 seconds, stirring throughout.
7. Then add the drained cashews, coconut milk, and spinach. Cook until the spinach is wilted. Remove from the heat and let cool slightly.
8. Transfer the spinach mixture to a blender. Blend until smooth, then return the mixture to the pot.
9. Add some lemon juice, and the cooked tofu. Stir, and cook until everything is heated through.
10. Serve with rice or naan, and some plant-based yogurt on top. Enjoy!

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