Mainly because I have some cashew nut and carrots that need to be used. The tofu is from the freezer since I am told the tofu will be firmer and chewier after freezing and this recipe definitely calls for firm tofu.

This is the type of dish that often tastes better reheated the day after :-). Can be served with rice or, as I will do, chickpea flour flatbread.

• 300 g cashews, covered with room temperature water and soaked overnight up to 24 hours
• 1 tsp salt, added to the cashews and water
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 1 fresh chilli, finely chopped, or chili in any other way, shape or form you have available, for example a half tsp cayenne or a sprinkle of chili flakes
• 1 large knob of ginger, peeled and grated
• 2 tblsp tomato concentrate
• 1 tin coconut milk
• 200 g carrots, diced
• 200g firm tofu, cut into 2cm cubes and browned in a little oil on all sides
• Salt and pepper, to taste
• Spices:
• 1 cinnamon stick or ½ tsp ground cinnamon
• 5 cloves
• 5 cardamom pods, slightly crushed
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tblsp ground coriander
• 1 tblsp ground fenugreek
• curry leaves

1. Fry the onion in a little oil until soft.
2. Add the ginger and fry for a couple of minutes, stirring frequently, then add the garlic and fry for a further minute.
3. Add the spices, stir well and fry for another minute. You might need to add a bit more oil at this stage.
4. Add the tomato concentrate, stir.
5. Add the cashew nuts and coconut milk, stir well and simmer for ten-15 minutes. Then add the carrots and simmer till the carrots start to soften.
6. Add the tofu and simmer till heated through.
7. Check for salt and pepper – and chili 🙂