Tofu and Sweet Potato Peanut Butter Curry

[Celerity]

https://cooking.nytimes.com/recipes/767371284-tofu-and-sweet-potato-peanut-butter-curry

https://archive.ph/bQXJB



This hearty curry delivers big flavors quickly, thanks to hardworking pantry staples. Humble yet bold, peanut butter is a true weeknight cooking hero, imparting sweet and toasty richness to this sauce while thickening it to add body. (You could substitute the peanut butter with other nut or seed butter butters such as almond, cashew or sunflower.) Curry powder comes in many varieties, with fluctuating degrees of heat and intensity, and while most will work here, opt for any with a vibrant golden color — and turmeric toward the front of the ingredient list — to give your dish a warm glow. While this stew is naturally sweet from the potatoes, peas and coconut milk, the addition of soy sauce instantly brings a sharp and salty balance.



Preparation

Step 1
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.

Step 2
Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.

Step 3
Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined.

Step 4
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.

Step 5
Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side.

[wendyb-NC]

1. That looks and sounds terrific

Can't wait to try it. Thanks for posting, Celerity.

[Celerity]

2. yw