Easy Cashew Curry

This easy cashew curry is creamy, spicy and delicious spooned over a bowl of rice. It's also loaded with protein from the tofu and chickpeas for the perfect post-workout meal.

This creamy cashew curry has become one of my go-to weeknight dinners. It's super easy to make in just 30 minutes, and you can easily make it your own by using any veggies you may have in the fridge.

It has a very simple cashew cream made from just raw cashews and water plus crunchy bits of tofu, all smothered in a delicious spicy sauce.

You can make the tofu in the air fryer or bake it in the oven - either way, it will be ready by the time you have to add it to the curry sauce.

Why you'll love this cashew curry

• Super flavorful and delicious - The cashew curry sauce is creamy and spicy, and it complements the tofu beautifully.
• Filing and packed full of protein - This is the perfect plant-based recipe to try if you're looking to boost your protein intake. The chickpeas and tofu are a smashing combination!
• Easy to make - Even though you have to make the cashew cream and tofu separately, it only takes minutes to pop them in the food processor and oven/air fryer while you whip up the curry sauce.

Ingredients and substitutions

Cashew nuts - You need raw cashew nuts to make the cashew cream. You can soak them overnight in cold water if you have time or simply place them in very hot water for 10-15 minutes before making the cream.

Tofu - I always press my tofu even if it's extra firm. that's the best way to make sure you get it crispy.

Coconut oil - I like to saute the veggies in coconut oil for this curry but any other vegetable oil would do.

Vegetables - I used a mix of onion and bell peppers as the base for this cashew curry sauce. You can also add broccoli, cauliflower, zucchini or any other veggies you may have in the fridge.

Garlic + ginger - Freshly chopped or minced garlic and ginger are always best in curries, but you can substitute them with your favorite garlic ginger paste instead.

Spices - A mix of ground cumin, ground coriander, garam masala and ground turmeric gives this cashew curry a balanced, mildly spicy flavor. You can also keep things simple by using 2-3 tablespoons of your favorite curry powder.

Tomato sauce - I like to keep the sauce smooth by using tomato sauce, but diced tomatoes would also work.

Chickpeas - A can of drained and rinsed chickpeas is a quick and convenient way to add more texture and protein to this cashew curry.

How to make vegan cashew curry

Add the cashews and water to the bowl of a food processor and blitz for 3-4 minutes until smooth. Set the cashew cream aside.

Cut the pressed tofu into 1-inch cubes and place them in a bowl. Add a sprinkle of salt and the vegetable oil and toss to combine.

Bake the tofu in the oven for 20 minutes at 200°C (400°F) or air fry it using the instructions for this crispy tofu recipe.

Meanwhile, make the curry sauce. Heat the coconut oil in a large, deep pan and saute the onion and red bell pepper for 4-5 minutes over medium heat until softened.

Stir in the garlic and ginger and cook for another minute, then add all the spices and stir to combine.

Add the tomato sauce, chickpeas and vegetable stock, bring to a boil, then lower the heat, cover the pan with a lid and simmer for 10 minutes.

Stir in the baby spinach and simmer for another minute, then add the cashew cream and stir to combine.

Let the sauce bubble for a minute, then stir in the baked tofu and fresh coriander.

Season to taste and serve over rice or with naan bread.

Leftovers and storage

• Any leftovers will keep well in the fridge for up to 5 days in an airtight container.
• You can reheat the curry in the microwave or on the stovetop. Most curries thicken as they sit, especially those with tofu in them, so you may need to add a splash of plant-based milk when reheating.
• This cashew curry freezes well for up to 3 months but keep in mind that the texture will be a bit different.

Recipe notes and tips

• You can substitute the baby spinach with any of your other favorite greens, such as kale or collard greens.
• Serve the curry over your favorite rice or with naan breads. A splash of lemon or lime can add a bit of extra brightness.
• If you're not a tofu fan, you can use two cans of chickpeas instead.

If you liked this cashew curry, you might also like some of my other quick and easy vegan curries:

• Easy Chickpea and Potato Curry (Chana Aloo Curry)
• Vegan Thai Yellow Curry
• Thai Coconut Chickpea Curry
• Instant Pot Eggplant Curry
• Thai Mango Curry with Chickpeas

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.