Vegan Peanut Butter Coconut Curry with Veggies
Ingredients
- 2 small sweet potatoes
- 1 head of garlic
- 1 beefsteak tomato
- 1/2 red onion
- olive oil
- salt and pepper
- 2 tablespoons olive oil
- 1 heaping teaspoon minced ginger
- 1/2 teaspoon minced Serrano pepper
- 1 can coconut milk
- 5 tablespoons organic creamy peanut butter
- 3-4 teaspoons mild curry powder
- lime juice
- 1/2 cup vegetable broth
- fried tofu
- cilantro
Preparation
Cut sweet potatoes into bite-sized cubes, slice off the top of the garlic head, chop tomato and red onion, toss all in olive oil and salt and pepper, then roast on a sheet pan at 425 F until tender.
In a large skillet, heat 2 tablespoons olive oil, add 1 heaping teaspoon minced ginger and 1/2 teaspoon minced Serrano pepper, and cook for a couple of minutes until fragrant.
Whisk in 1 can coconut milk, 5 tablespoons organic creamy peanut butter (mix before scooping), 3-4 teaspoons mild curry powder, lime juice, and salt and pepper to taste, then bring to a boil and simmer until thickened.
Add 1/2 cup vegetable broth to thin, and let simmer on low until vegetables are done roasting.
Whisk in the roasted garlic (squeeze bulbs out and smash), chopped tomato, red onion, roasted sweet potato, and fried tofu.
Garnish with cilantro, more lime juice, and salt to taste.
