Beforehand, finely dice onion, press the garlic, peel the carrot and slice in bite-size pieces.
Heat a little oil in a pot, sauté onions, garlic, carrot and curry paste until transparent.
Peel and finely grate the ginger. Remove the core and seeds of the bell pepper and slice in small pieces. Dice the zucchini, peel the sweet potato and cut it into bite-size pieces.
Add ginger, bell pepper, zucchini and sweet potato; briefly sauté together. Pour broth and coconut milk over all sautéed ingredients and bring to the boil, then add the diced fresh pineapple and peas. Let the curry cook app. 25 minutes.
In the meantime, heat a little oil in a pan and brown the sliced Berief organic tofu with herbs on all sides.
5 minutes before the end of the cooking time, place the diced tofu in the curry, bring briefly to a boil and season everything with salt.
Serve the tofu curry, garnished with cashews and basil leaves.