Tofu and Sweet Potato Peanut Butter Curry

Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion (finely diced)
• 4 garlic cloves (finely chopped)
• 1 inch fresh ginger (peeled and finely chopped)
• 1 tbsp curry powder (vibrant golden color preferred)
• 0.5 tsp crushed red pepper (up to 1 tsp depending on heat preference)
• 1.5 lb sweet potato (about 2 medium, peeled and cut into 1-inch chunks)
• 1 cup vegetable stock (or water)
• 0.5 cup smooth peanut butter (stirred well)
• 13 oz coconut milk (1 can, shaken well)
• 15 oz extra-firm tofu (drained and cut into 1-inch pieces)
• 1 cup frozen peas (unthawed)
• 4 tsp soy sauce (or tamari)
• salt and pepper (to taste)
• cooked rice (for serving)
• cilantro leaves (handful for garnish)
• toasted peanuts (handful, roughly chopped)
• 1 lime (cut into 4 wedges)

Steps

1. 1

   Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon of vegetable oil and the diced yellow onion. Sauté until the onion has softened, about 2 minutes.

2. 2

   Add the chopped garlic, ginger, 1 tablespoon of curry powder, and 1/2 to 1 teaspoon of crushed red pepper. Stir constantly for about 1 minute until the spices are fragrant.

3. 3

   Add the sweet potato chunks and 1 cup of vegetable stock (or water) to the pot. Cover with a lid, reduce the heat to medium-low, and simmer for 10 minutes.

4. 4

   Remove the lid and add 1/2 cup of smooth peanut butter and the can of coconut milk. Stir thoroughly until the peanut butter has melted and the sauce is completely combined.

5. 5

   Increase the heat back to medium-high. Add the tofu pieces, frozen peas, and 4 teaspoons of soy sauce. Cook for 3 to 5 minutes, stirring occasionally, until the tofu and peas are warmed through and the sauce has thickened. Taste and season with salt and pepper as needed.

6. 6

   Serve the curry in bowls over cooked rice. Garnish each portion with a handful of cilantro leaves and chopped toasted peanuts. Serve with a lime wedge on the side for squeezing over the dish.

Notes

You can substitute the peanut butter with other nut or seed butters such as almond, cashew, or sunflower butter. For the best color, choose a curry powder with turmeric listed near the beginning of the ingredients.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• dairy-free
• one-pot
• weeknight dinner
• tofu