Coconut Tofu Curry Recipe

• 4 slices Fresh Ginger Root
• 4 cloves Garlic (minced)
• ¼ cup Cashews
• 2 stalks Lemon Grass (chopped)
• 2 Onions (sliced)
• 3 tbsp Olive Oil
• A dash of Red Pepper Flakes (crushed)
• 2 tbsp Curry Powder
• 2½ cups Firm Tofu (cubed)
• 1 (14 ounce) canned Coconut Milk
• 14 fluid ounces Water
• 2 medium Potatoes (peeled and cubed)
• 2 tsp Salt
• 1 tbsp White Sugar

• Take a food processor and blend together ginger root, garlic, cashews, lemon grass and onions into a paste.
• Take a pan and heat olive oil on medium flame.
• Add the blended mixture and red pepper flakes into the pan.
• Add curry powder and mix well.
• Add tofu and cook for 10 minutes.
• Now, mix in the coconut milk, water and potatoes.
• Leave for cooking on low flame, for 20 minutes.
• Season with salt and sugar.
• Serve hot with rice.