Panang Tofu Curry

Mondays are rough. Not quite as bad as Sunday nights, which are pretty much the lowest depth of misery, but pretty darn close. You’ve got the weekend behind you, with all those glorious calories you consumed, and a whole 5 days of work ahead. It’s bleak, people. That’s why you need a bright, flavorful veggie dish to tide you over until your next nacho and margarita binge… tomorrow night. This dish is not hard to make and proves yet again that coconut milk makes everything better.  Tofu, butternut squash, cauliflower, potato, red pepper and carrots nestled in a delicious sauce flavored with garlic, onions, spices, peanut butter (!!!) and coconut milk. Serve with rice to soak up all that delicious goodness. You’re welcome.

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Panang Tofu Curry

Adapted from Bon Appetit 

1 1/2 tbsp olive oil

1 small onion, chopped

2 tbsp finely grated peeled giner

4 cloves of garlic

1/4 cup peanut butter

1 tsp turmeric

1 tsp ground cumin

a few shakes of red chili flakes

1 cup water

1 14-oz can of coconut milk

zest and juice of 1 lime

1 tbsp brown sugar

1 14-ounce package of firm tofu, drained and cut into 1-inch cubes

3 peeled carrots cut into coins

1 peeled potato cut into 1 inch cubes

1 peeled butternut squash cut into 1 inch cubes

1 red pepper, chopped

1 head of cauliflower, broken up into bite size pieces

Heat oil in a large pot over medium-high heat. Add onions, ginger, and garlic; cook until onions are tender. Add peanut butter, turmeric, cumin, and chili flakes; stir for about 1 to 2 minutes. Whisk in 1 cup water,  coconut milk, lime zest and juice, and brown sugar; bring to  simmer. Season with salt. Add tofu, carrots, cauliflower, butternut squash, potato, red pepper and simmer over medium heat until carrots are tender. Stir occasionally and cook for about 20 minutes. Season to taste with salt. Serve with rice and garnish with chopped cilantro and a squeeze of lime.

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Enjoying some corn on the cob over the weekend.

 

 

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