Peanut Butter + Tofu + Potato Curry
I love cooking during Vata season (fall and early winter), because produce options are abundant. You’ve got some late summer delights, like tomatoes and other nightshades, and you’ve got an early variety of squashes and pumpkins. Once combined, these ingredients make for vibrant and hearty dishes, which are the perfect compliment to the cold and dry weather of the season.
ingredients
2 tbsp coconut oil
1 package extra firm tofu, drained and chopped into 1” cubes
1/2 cup soy sauce, separated into 1/4 cup portions
1 tsp mustard seeds
1 tsp cumin seeds
1/2 white onion, chopped
4 roma tomatoes, chopped
1 tbsp turmeric
1 tbsp coriander
1 clove garlic, peeled and chopped
3 medium-sized potatoes, peeled and chopped
2 orange bell peppers, chopped
5 leaves chard, de-stemmed and chopped
1 cup water
1/2 cup peanut butter
1 tbsp sriracha (optional)
Dash of rice vinegar (optional)
For serving:
Any type of rice, or grain
Sesame seeds
instructions
Prepare all ingredients that require peel, chopping, etc.
In a skillet, heat some coconut oil (about 1/2 tbsp)
Once hot, add cubed tofu and 1/4 cup soy sauce
Cook a few minutes on each side (until tofu is golden brown), set aside
In a large pot, heat remaining coconut oil
Once hot, add mustard and cumin seeds
Once fragrant (1 minute or less), add onions and tomatoes
Sauté onions and tomatoes until translucent (3-5 minutes)
Add turmeric and coriander, combine well
Add potatoes, peppers, and chard, combine well
Add water and bring mixture to a simmer
Meanwhile, in a small bowl, whisk together peanut butter, soy sauce, sriracha and vinegar
Once combined, add to simmering curry, mix well
Allow curry to simmer on low for 15-20 minutes (I like to wait until all the vegetables are soft, which makes them easier on digestion)
Dish up scoops of curry and top with seared tofu
Serve along with rice and sesame seeds
Serves 4
Recipe Key
Fall, Winter
Main Dishes