This authentic aromatic curry will warm your tummy and soul! Each bite is complete with a smooth sweet coconut flavor and a kick of lime and spice at the end!

By Chloe Coscarelli

Serves 4


  • 1 ½ tablespoons canola oil
  • ½ cup finely chopped shallots
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • ¼ cup peanut butter (creamy or chunky)
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Thai red curry paste
  • 1 ½ cups water
  • 1 (14-ounce) can coconut milk
  • 1 ½ teaspoons lime zest
  • 2 tablespoons brown sugar or maple syrup
  • 2 teaspoons sea salt
  • 1 (14-ounce) package extra firm tofu, drained and cut into 1-inch cubes
  • 1 sweet potato, peeled and cut into ½ -inch cubes
  • 1 bunch kale, cut or torn into bite-size pieces
  • 1 tablespoons fresh lime juice
  • ½ cup roasted cashews


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. 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. Garnish with cashews and serve a la carte or over rice or quinoa.


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