• Ingredients:
  • 3 tablespoon coconut oil, divided
  • 3 cloves of garlic, minced
  • 1 large onion, diced
  • 2 inches of ginger root, peeled and grated
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • pinch of salt
  • 1½ cups coconut milk
  • 5oz of cashews, soaked in water for 2 hours
  • 1 head broccoli, cut into florets
  • 8oz package of whole FunGuy white button mushrooms
  • 14oz package of semi firm tofu, cubed
  • 1 teaspoon curry powder
  • ½ teaspoon paprika
  • salt to taste
  • cashews
  • 1 lime (optional)

Cashew imagine a plateful of creamy curry packed with healthy broccoli and FunGuy mushrooms? Then today is your lucky day with this new FunGuy recipe!

This recipe takes some time and attention to get just right, but we promise this creamy smooth cashew curry sauce is well worth the effort. We even think it will inspire you to use it with all of our FunGuy mushrooms and in your next curry dish!

DIRECTIONS:

  1. Heat 1 tablespoon of the coconut oil in a deep sauté pan over medium heat. Add the garlic and cook 1 minute then add the onion and ginger, sautéing 2-3 minutes or until soft. Stir in the tomato paste, cooking 1 minute. Next, stir in the curry powder, salt, and coconut milk. Bring everything to a simmer, reduce to medium low, and let simmer about 10 minutes. 
  2. Add the cashews to the pan and let them simmer for 20 minutes. Turn off the heat once cooked. Transfer everything from the pan to a food processor or blender and blend until smooth and creamy. Set aside.
  3. Bring a pot of water to boil over high heat. Add the broccoli and allow it to cook 
  4. 2-3 minutes. Turn off the heat, drain the broccoli, and set aside.
  5. Trim the ends of the FunGuy mushrooms, cut them into quarters, and transfer to a bowl. Add the cubed tofu to the bowl along with the curry powder and paprika, tossing all together to coat the outside of the tofu and mushrooms with the seasoning. 
  6. Heat the rest of the coconut oil in a clean pan over medium-high heat. Add the tofu and cook 6-8 minutes, turning so each side becomes golden brown and transfer bowl and set aside.. Add the mushrooms to the hot pan and cook them approximately 5 minutes. Next, add the broccoli to the mushrooms and cook 3-4 more minutes. Taste and season with salt as necessary. Turn off the heat.
  7. Serve the mushrooms and broccoli over the cashew curry and top with cashew pieces and a squeeze of lime, if desired.  

Have a Fun meal!