Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, broccoli tofu cashew curry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Broccoli Tofu Cashew Curry is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Broccoli Tofu Cashew Curry is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have broccoli tofu cashew curry using 19 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli Tofu Cashew Curry:

1. Prepare 1 Broccoli (florets separated)
2. Take 5 Cashews (soaked in water for 20 minutes)
3. Get 200 gms Tofu
4. Get 2 Roughly chopped onion
5. Take 3 Roughly chopped tomato
6. Get 4 Roughly chopped garlic
7. Prepare 1 inch Roughly chopped ginger
8. Make ready 2 Finely chopped green chilli
9. Get 3 tbsp Olive oil
10. Take 1/2 tsp Red chilli powder
11. Make ready 1 tsp Coriander powder
12. Take 1/2 tsp Cumin seeds
13. Make ready 3 tbsp Finely chopped coriander
14. Get to taste Salt
15. Make ready Whole Garam Masalas:
16. Get 1* Cinnamon stick
17. Get 3 Clove
18. Make ready 1 Black cardamom
19. Prepare 3 Black pepper

Instructions to make Broccoli Tofu Cashew Curry:

1. Heat 1 tbsp olive oil in a pan and roast tofu till crisp and little golden brown. Keep them aside. Allow it to cool down and cut into cubes. Meanwhile, prepare the broccoli florets, separate it from the stalk and boil it for 5 minutes. Heat 2 tbsp olive oil in a deep non-stick deep pan and whole garam masalas. Saute for 15 seconds. Add onion and saute until translucent. Then add ginger, garlic and cook for 5 minutes.
2. Add red chilli powder, coriander powder, green chilli, and salt. Then add tomato, soaked cashews and cook mixture until becoming soft. Let the mixture cool down and then make a smooth paste. Now sieve masala and again put in the same pan. Stir well and cook until gravy starts leaving oil from corners. Now add boiled broccoli, roasted tofu cubes and stir well.
3. Let it cook for a minute and then add 1 cup of boiled water, boil for 6 minutes on medium flame. Garnish with fresh coriander leaves and serve hot with plain parathas.
4. Tips: Tofu prep before roasting: First, drain excess water and wrap tofu with an absorbent cloth. Place warped tofu on a flat surface put a plate on top of it and put some weight (a water-filled jug or a bowl) on top of the plate. Let the tofu weight down and compress for at least for 1 hour.
5. Ready to serve and ENJOY!

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