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Ingredients
  • 1 tablespoon virgin coconut oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 jalapeño, diced
  • 1 medium sweet potato, diced into 1 inch cubes
  • ½ head of cauliflower, cut into small florets (about 2 to 3 cups)
  • 1 bell yellow or orange pepper, diced
  • 2 carrots, thinly diced or chopped
  • 2 tablespoons curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 (15 oz) can lite coconut milk
  • ½ cup tomato sauce
  • ½ cup vegetarian broth
  • ¼ cup roasted cashews, ground
  • 1 package firm or extra firm Nasoya tofu, cubed
  • To garnish: Cilantro and extra cashews
Steps
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