Prep 10 mins
Cook 40 mins
I got this recipe in an exchange. Originally from Chef Chloe.
- 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
- 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.
- 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.
- Garnish with cashews and serve over rice or quinoa.
This is awesome. The peanut butter is very subtle and the lime sticks out, which I love. I've made versions of this for years but I think this is my favorite! I ended up using carrot, celery, and cabbage for the vegetable but kept everything else the same. Flavorful and healthy, I'll be using this as my go-to coconut curry recipe from now on!
This was a huge hit in my house. My brother hates Tofu and Sweet Potatoes, but he said that this was one of the best things that I ever made. While I'm a bit curious to see how this would taste with a little more curry paste, I won't be straying from your recipe with this crew. Well done Sophie.
We enjoyed this last night for dinner. It was tasty, but next time we would increase all the spices and curry paste (I should have read Rita's review first). As it was, all three of us stirred more curry paste into our individual servings. We served over basmati rice.