Sometimes, to get through winter up here in The Great White North, we need something that warms us from the inside out! This curry does just that. It’s thick, rich and delightfully spiced. Serve this wonderful curry over brown or jasmine rice.
Ingredients
2 tbsp (30 ml) grape-seed or canola oil
½ cup (75 g) diced sweet onion
4 small cloves garlic, minced
1 tbsp (15 g) minced ginger
½ cup (90 g) peanut butter
2 tsp (10 g) Thai red curry paste
2 tsp (6 g) turmeric powder
1 tsp ground cumin
1½ cups (350 ml) water
1 (14-oz [400-ml]) can coconut milk
2 tbsp (18 g) brown sugar
2 tsp (10 g) sea salt
1 (416-g) block extra firm tofu (see note)
1 cup (133 g) cubed sweet potato
1 handful green kale (or spinach)
1½ tbsp (22 ml) lime juice
½ cup (75 g) roasted unsalted cashews
Instructions
Heat the oil over medium heat in a Dutch oven or soup pot. When the oil is hot, add the onions, garlic and ginger. Sauté until soft, approximately 4 to 5 minutes.
Reduce the heat to low and stir in the peanut butter, curry paste, turmeric and cumin. Stir until the peanut butter has melted and the mixture is very fragrant. Whisk in the water, coconut milk, sugar and salt.
Cut the tofu into ½-inch (13-mm) cubes and add to the pot along with the sweet potato cubes. Tear the kale into bite-size pieces and add to the pot. Mix well and let the curry simmer until the sweet potatoes are tender, approximately 30 minutes. Stir the curry regularly.
When ready, remove the curry from the heat and stir in the lime juice and cashews.
Notes
Note: Always search out non-GMO tofu for tofu recipes.
Reprinted with permission from From the Kitchen of YamChops by Michael Abramson, Page Street Publishing Co. 2018. Photo credit: Vincenzo Pistritto.
Recipe by Chic Vegan at https://www.chicvegan.com/coconut-peanut-curry-yamchops/