Serves 4, generously
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- 1/2 finely chopped shallots
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, finely chopped
- 1/4 cup peanut butter (I used Better'n Peanut Butter, made from defatted peanut flour)
- 2 teaspoons turmeric
- 1 teaspoon cumin
- 1 teaspoon Thai red curry paste
- 1 1/2 cups water
- 1 1/2 cups soymilk (not light) mixed with 1 1/2 teaspoons good quality coconut extract
- 1 1/2 tesaspoons lime zest
- 2 tablespoons maple syrup
- 1 teaspoon of sea salt (or to taste)
- 1 (14 ounce) package of extra firm tofu, drained & cut into 1-inch cubes (look for a lower fat version like NaSoya Light)
- 1 medium-large sweet potato, peeled & cut into 1/2--inch cubes
- 1 1/2 to 2 cups of sliced carrots
- 1 bunch of kale, spines removed, & cut into bite-sized pieces (6-8 cups)
- 1 1/2 cups frozen peas, thawed
- 1 tablespoon fresh lime juice
- 1/4 cup of roasted cashews (roast in 350 oven for 10-12 minutes, watching carefully)
- Plenty of cooked brown rice to serve the curry on
- Preheat a large deep saute pan on medium to medium high for a few minutes.
- Add shallots, ginger and garlic and let cook for 2 minutes, stirring occasionally. Lower to medium low, cover pan, and continuing sauteeing for about 5 minutes until the vegetables are soft. Periodically, stir vegetables, & add a small amount of water or broth if the vegetables start to stick. This will deglaze the pan.
- Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes
- Whisk in water, "coconut milk", lime zest, maple syrup, and salt (if using) until combined.
- Add tofu, sweet potato, carrots and kale & bring to a boil. Let simmer, covered for about 30 minutes, or until the sweet potatoes & carrots are fork tender.
- Add in the peas & continue to cook for about 2 minutes.
- Stir in lime juice and adjust seasonings to your taste.
- Serve over brown rice & top with a couple roasted cashews.
Notes/Options to Readers: I'm sure that many of you can improve upon this recipe with additonal seasonings. Maybe some curry powder, more curry paste, some basil leaves, tamarind paste, who knows? I added in some World Foods Thai Sweet Chili with Kaffir Lime sauce I had in the fridge on my leftovers the next day & it kicked it up a notch. Let me know what you come up with it.