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Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
Next stir in curry powder, turmeric, cumin, cinnamon and salt.
Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.