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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe in an exchange. Originally from Chef Chloe. Ingredients:
1 1/2 tablespoons canola oil |
1/2 cup finely chopped shallot |
1 tablespoon grated fresh ginger |
4 garlic cloves, minced |
1/4 cup peanut butter (creamy or chunky) |
2 teaspoons turmeric |
1 teaspoon ground cumin |
1 teaspoon thai red curry paste |
1 1/2 cups water |
1 (14 ounce) can coconut milk |
1 1/2 teaspoons lime zest |
2 tablespoons brown sugar or 2 tablespoons maple syrup |
2 teaspoons sea salt |
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes |
1 sweet potato, peeled and cut into 1/2 -inch cubes |
1 bunch kale, cut into bite-size pieces |
1 tablespoon fresh lime juice |
1/2 cup roasted cashews |
Directions:
1. Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
2. Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
3. Garnish with cashews and serve over rice or quinoa.
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