Peanut Butter Coconut Curry ?? A savoury and wholesome dinner, perfect for cold nights.⠀
Roast 2 small sweet potatoes (cut into bite-sized cubes), 1 head of garlic (top sliced off), 1 beefsteak tomato and 1/2 red onion (chopped) after tossing them in olive oil and S+P on a sheet pan at 425 F until tender. ⠀
In a large skillet, heat 2 tbsp olive oil then add 1 heaping tsp minced ginger + 1/2 tsp minced Serrano pepper and cook them a couple minutes until fragrant. Then whisk in 1 can coconut milk, 5 tbsp organic creamy peanut butter(the kind that you have to mix before scooping because the oil floats to the top!), 3-4 tsp mild curry powder, lime juice and salt and pepper to taste. Bring that to a boil and then simmer for a few minutes until thickened then add 1/2 cup + vegetable broth for thinning. Let that simmer on low until your veggies are done roasting, then whisk in the roasted garlic (squeeze the bulbs out of the head and smash them right on the baking sheet before whisking in), tomato (after cutting into bite-sized pieces), red onion, sweet potato, and some fried tofu. ⠀
Garnish with cilantro and more lime juice and salt to taste!