Cooked - Tofu And Sweet Potato Peanut Butter Curry

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Tofu And Sweet Potato Peanut Butter Curry

4.0

1 tablespoon vegetable oil

1 yellow onion, finely diced

4 garlic cloves, finely chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

1 tablespoon curry powder

½ to 1 teaspoon crushed red pepper

1 ½ pounds sweet potato (about 2 medium), peeled and cut into 1-inch chunks

1 cup vegetable stock or water (see Tip)

½ cup smooth peanut butter, stirred well

1 (13-ounce) can coconut milk, shaken well

1 (14- to 16-ounce) package extra-firm tofu, drained and cut into 1-inch pieces

1 cup/5 ounces frozen peas, unthawed

4 teaspoons soy sauce or tamari

Salt and pepper

Cooked rice, to serve

Handful of cilantro leaves

Handful of toasted peanuts, roughly chopped

1 lime, cut into 4 wedges

Heat a large Dutch oven or heavy pot on medium-high. Add the oil and onion and cook until softened, 2 minutes. Add the garlic, ginger, curry powder and crushed red pepper, and stir until fragrant, 1 minute.
Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.
Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined.
Increase heat to medium-high and add the tofu, peas and soy sauce, and cook until warmed through and the sauce is thick, 3 to 5 minutes. Taste and season with salt and pepper.
Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 22 weeks ago

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