Broccoli cashew Thai curry

I had a similar plate at a Thai restaurant. The sauce was a bit salty because of soy sauce. So I decided to make it better using light coconut milk.


  • 1 tbsp sesame oil
  • 10 oz package firm tofu
  • 1 big broccoli crown
  • 1 large onion, chopped
  • 1 tbsp turmeric
  • 1 tsp garam masala
  • 1/2 cup raw cashews
  • 1/2 can light coconut milk

Cut tofu in normal cubes. In a medium non-stick pan, saute tofu with sesame oil until golden on each side. Set aside.

Separate broccoli head in florets. Steam broccoli for a few minutes. Set aside.

In a medium pan saute chopped onion until transparent. Add turmeric and garam masala. Stir well.

Add cashews and coconut mil and cook in medium heat for about 10 minutes.

Add tofu and broccoli and stir well. Let it cook for about ten more minutes.

Serve over brown rice.

Serves: 2-3

Broccoli cashew Thai curry
Broccoli cashew Thai curry