I’d say around a year ago I really got into curry. At first it was terrible, and I think I even threw a few of them away because we just couldn’t stand to eat them. I learned how to cook with ginger, and then this winner curry came along. I’d say we eat it a few times a month with a nice steamed vegetable on the side.
- 1 block of X firm tofu, drained, cut into cubes and pan browned with garlic
- 1 tablespoon olive oil
- 6 thinly chopped scallions
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- ¼ cup peanut butter, I use creamy but use whatever you have
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 to 2 teaspoons Thai red curry paste
- 2 cups veg broth, add more later if you want it to have some curry-gravy
- 1 (14-ounce) can coconut milk
- 2 tablespoons brown sugar
- 2 teaspoons sea salt
- 1 russet potato, or sweet potato, peeled and cut into bean sized pieces
- 4-5 carrots, bias cut
- 1 bunch kale, torn into bite-size pieces
- roasted cashews for topping
To make :
Heat oil in large pot over medium-high heat. Add scallions, 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, brown sugar, and salt until combined. Add tofu squares, potatoes, carrot and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until potatoes are tender enough to pierce with a fork. Stir and adjust seasoning to taste.
Garnish with cashews if you’d like and serve beside jasmine rice with a side of steamed bok choy.