Tofu and Sweet Potato Peanut Butter Curry

Steps

1. 1

   Heat a large Dutch oven or heavy pot over medium-high heat.

2. 2

   Add the vegetable oil and diced onion. Cook until the onion is softened, about 2 minutes.

   Start 2-minute timer
3. 3

   Add the chopped garlic, ginger, curry powder, and crushed red pepper. Stir until fragrant, about 1 minute.

   Start 1-minute timer
4. 4

   Add the sweet potato chunks and vegetable stock or water.

5. 5

   Cover the pot, reduce the heat to medium-low, and cook for 10 minutes.

   Start 10-minute timer
6. 6

   Add the peanut butter and coconut milk. Stir until the peanut butter has melted and the mixture is well combined.

7. 7

   Increase the heat to medium-high.

8. 8

   Add the tofu, frozen peas, and soy sauce or tamari.

9. 9

   Cook for 3 to 5 minutes, until the tofu and peas are warmed through and the sauce is thick.

   Start 5-minute timer
10. 10

    Taste the curry and season with salt and pepper.

11. 11

    Serve the curry over cooked rice.

12. 12

    Top with cilantro leaves and chopped toasted peanuts. Serve lime wedges on the side.