Recipe by sofie-a-toast
I got this recipe in an exchange. Originally from Chef Chloe.
Top Review by Chef Kirsten (#1!)
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!
- 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 See How It's Made
- 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.