Rich curry using blended cashews to enhance the coconut milk texture.
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Drain the soaked cashews and blend them with half of the coconut milk until completely smooth and creamy.
Heat coconut oil in a large skillet or wok over medium-high heat and sear the tofu cubes until golden brown on all sides, then remove and set aside.
In the same pan, reduce heat to medium and sauté the garlic, ginger, and green curry paste for 2 minutes until fragrant.
Stir in the garam masala and the remaining coconut milk, scraping the bottom of the pan to release any browned bits.
Pour the blended cashew-coconut mixture into the pan and stir constantly as it thickens to a rich, velvety consistency.
Add the soy sauce and coconut sugar, then return the seared tofu to the pan to simmer for 5 minutes.
Fold in the fresh spinach and cook just until wilted, about 1 minute.
Garnish with fresh cilantro and serve hot over basmati rice or jasmine rice.
