This Veganuary, we’ve created a delicious and healthy tofu & cashew curry. This is based on a delicious recipe by Joe Wicks, but we’ve made a few tweaks to make it vegan friendly! if you’re not a fan of tofu, this curry also works great with vegan chicken pieces or tempeh


  • 1 chopped white onion
  • 4 cloves of garlic
  • 1 small chopped piece of ginger
  • 3 deseeded green chillies
  • 1 handful of chopped fresh corriander
  • 125g Zeina Raw Cashews
  • 2 tbsp your choice of oil (we like olive!)
  • 1 1/2 tbsp garam masala
  • 1 can of chopped tomatoes
  • 450ml veg stock
  • 1 block of tofu
  • 150g vegan Greek style yoghurt


1. Press your tofu, season with salt and pepper and bake in the oven for 40 minutes, turning half way through

2. Add the onion, garlic, ginger, chillies and coriander to a blender and blend until they form a paste

3. Toast the cashews in a pan for 2 minutes and then leave to the side

4. Add the oil and paste to the pan and fry for 5 minutes, then add the garam masala and fry for another 2 minutes

5. Add the tomatoes and stock to the pan, mix well and then transfer to the blender along with 2/3 of the cashews and blend until smooth

6. Place the sauce back into the pan and bring to a boil, then simmer and add the tofu

7. Leave to cook for 20 minutes until the sauce has thickened, then add the vegan yoghurt and rest of the cashews & serve

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