Meatless Monday - Panang Curry - Recipe #30

I discovered the Healthy Librarian a few years back. While she is now much more prolific on Facebook than her blog, there is still a wealth of yummy vegan recipes to be found there. She is avoids oil and fat as much as possible and often lightens recipes. I sometimes heavy them up again, depending on what ingredients I have on hand. This time I made a hybrid of Panang Curry from the source recipe and The Healthy Librarian's Enlightened Panang Curry - but you can do whatever works for you. With kale and sweet potatoes, this curry has me swooning. It says that it serves 4, but I think that is with extremely generous portions.

1 1/2 T. vegetable oil
1/2 c. finely chopped shallots
1 T grated fresh ginger
4 garlic cloves, minced
1/4 c. peanut butter (I prefer creamy, but use your own favorite)
2 t. turmeric
1 t. ground cumin
1 t. Thai red curry paste
1 1/2 c. water
1 (14-oz) can coconut milk (I often use lite coconut milk supplemented by almond milk instead of the coconut milk/water mixture)
1 1/2 T. lime zest
2 T. brown sugar or maple syrup
2 t. sea salt
1 (14-oz) package extra firm tofu, drained and cut into 1-inch cubes
1 bunch kale, cut or torn into bite size pieces
1 T. fresh lime juice
1/4 c. roasted cashews (roast in 350 degree oven for 10-12 minutes)
1 1/2 c. frozen peas

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 (or your favorite non-dairy milk), 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 minuets, or until sweet potatoes are fork tender. Add in peas & cook for about 2 minutes more or until peas are hot. Stir in lime juice and adjust seasoning to taste. Garnish with cashews and serve over rice, quinoa or couscous.

What is your favorite curry recipe?