Mango and Cashew Curry
Main ingredients
  1. Prepare all spices first. Grate turmeric, if you are using it fresh. Chop ginger, garlic and chilli. I used red chillies. I like spicy food, but if you don’t, then cut the chilli half lengthwise and get rid of seeds.
  2. Heat the oil in the pan. Once fully melted sprinkle the cumin seeds over the pan. Fry for around 15-20 seconds and add garlic, turmeric (if you don’t have access to the fresh turmeric, you can use 1 flat tsp of turmeric powder) and ginger and other spices. Let it fry for a few seconds and add the chopped onion. When the onion is softened slightly add the bell pepper and the tofu. Lower the heat, so it won’t burn and let it simmer gently for 2-3 minutes.
  3. After a couple of minutes, add the oyster mushrooms and some more of the coconut oil. Fry for around 5-7 minutes before adding the kale and finally 1 handful of spinach.
  4. In a separate container or jug, prepare the sauce by adding 1 heaped teaspoon of bouillon mix to 150 ml boiling water. Add the cashew milk. Then add mango, lime juice and tamari and mix in a blender.
  5. Pour the sauce over the vegetables and let it simmer for 10 minutes. You can check in the meantime and spice it to your taste.
  6. Serve with rice, buckwheat, quinoa, or couscous.
Recipe Notes

Cashew milk recipe
Soak a small handful of cashews for at least 2-3h. Rinse in the cold water and transfer to a blender. Pour over 200ml of water and blend until very smooth and creamy. This is your cashew cream/milk.