Vegetarian Panang Curry

Name: Vegetarian Panang Curry
Ingredients: 1 1/2 tablespoons canola oil; 1/2 cup finely chopped shallot; 1 tablespoon grated fresh ginger; 4 garlic cloves, minced; 1/4 cup peanut butter (creamy or chunky); 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon Thai red curry paste; 1 1/2 cups water; 1 (14 ounce) can coconut milk; 1 1/2 teaspoons lime zest; 2 tablespoons brown sugar or 2 tablespoons maple syrup; 2 teaspoons sea salt; 1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes; 1 sweet potato, peeled and cut into 1/2 -inch cubes; 1 bunch kale, cut into bite-size pieces; 1 tablespoon fresh lime juice; 1/2 cup roasted cashews

18 ingredients

3 steps

Ingredients

1 1/2 tablespoons canola oil
1/2 cup finely chopped shallot
1 tablespoon grated fresh ginger
4 garlic cloves, minced
1/4 cup peanut butter (creamy or chunky)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Thai red curry paste
1 1/2 cups water
1 (14 ounce) can coconut milk
1 1/2 teaspoons lime zest
2 tablespoons brown sugar or 2 tablespoons maple syrup
2 teaspoons sea salt
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1/2 -inch cubes
1 bunch kale, cut into bite-size pieces
1 tablespoon fresh lime juice
1/2 cup roasted cashews

Directions

1

Heat oil in large pot over medium-high heat. Add shallots, 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, lime zest, brown sugar, and salt until combined.
2

Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
3

Garnish with cashews and serve over rice or quinoa.