Meatless Monday: Sweet potato cashew curry

The Meatless Monday movement encourages people to do something positive for their health and the environment by going meatless once a week. Try it out for yourself with this delicious recipe!

Sweet potato cashew curry

Sweet potato cashew curry

Serving size 4

Recipe inspired by Chloe Coscarelli’s Panang Curry

Between the starchy sweet potatoes, the protein-filled tofu and the variety of vegetables, this is one filling and nutritious vegetarian dish.

Get more ideas when you check out these great vegetarian food blogs >>


  • 2/3 cup raw cashews
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh ginger, shredded
  • 1 medium sweet potato, peeled and cubed
  • 1 medium carrot, peeled and sliced
  • 3 cups broccoli florets
  • 1 (15-ounce) can baby corn, cut in halves
  • 4 tablespoons smooth peanut butter
  • 1 (13.5-ounce) can coconut milk (light or regular)
  • 1/2 cup vegetable broth
  • 1 tablespoon red curry paste (for a mild curry; add more, to taste, for a spicier dish)
  • 1/2 teaspoon cumin
  • 2-1/2 teaspoons sea salt
  • 1 teaspoon honey
  • Zest from 1 lime
  • Juice from 1/2 a lime
  • 3 cups packed spinach
  • 1 (420-gram) package firm tofu, cubed
  • Chopped cilantro, for garnish

Sweet potato cashew curry steps collage


  1. Preheat the oven to 350 degrees F. Place the raw cashews on a tray, and toast them in the oven for 8–10 minutes or until they are lightly browned. Remove and let cool. Chop roughly, and set them aside.
  2. In a large wok or frying pan, heat the canola oil, onion, garlic and ginger over medium heat until fragrant — roughly 3–5 minutes.
  3. Add in the sweet potato, carrots and broccoli florets, and cook for 15 minutes, stirring regularly. Add in the baby corn, and let cook for another 3 minutes.
  4. While the vegetables cook, in a small bowl, combine the coconut milk, vegetable broth, red curry paste, cumin, sea salt, honey, lime zest and lime juice.
  5. Scatter tablespoons of peanut butter throughout the vegetables. Pour the coconut milk mixture overtop, and stir to combine. Add in the spinach, and let it wilt for 1–2 minutes.
  6. Add in the tofu, and stir to combine. Cover and let simmer, stirring regularly until all the vegetables are tender.
  7. Stir in a 1/2 cup of the cashews. Transfer to bowls, and top with the remaining cashews and a sprinkling of chopped cilantro.

Check out the Meatless Monday website for more information about this fresh and exciting movement.

More vegetarian recipes

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Mexican-fiesta vegetarian stuffed peppers
Creamy orzo with peas and asparagus


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