Vegetarian Panang Curry

• canola oil↗1 1⁄2 tablespoons
• finely chopped shallot1⁄2 cup
• grated fresh ginger1 tablespoon
• garlic cloves, minced↗4
• peanut butter (creamy or chunky)↗1⁄4 cup
• turmeric↗2 teaspoons
• ground cumin↗1 teaspoon
• Thai red curry paste↗1 teaspoon
• water↗1 1⁄2 cups
• (14 ounce) can coconut milk↗1
• lime zest↗1 1⁄2 teaspoons
• brown sugar or 2 tablespoons maple syrup↗2 tablespoons
• sea salt↗2 teaspoons
• (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
• cup roasted cashews↗1⁄2

Step-by-step instructions

1. 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. 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. 3

   Garnish with cashews and serve over rice or quinoa.