A delightful and flavorful Thai-inspired curry featuring tofu, sweet potato, and kale in a creamy coconut sauce.
Heat the oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when you add the shallots.
Add the shallots, ginger, and garlic to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the peanut butter, turmeric, cumin, and curry paste, cooking until fragrant.
Cooking the spices enhances their flavor.
Pour in the water, coconut milk, lime zest, brown sugar, and salt, stirring to combine.
Whisk the mixture to ensure the peanut butter dissolves completely.
Add the tofu, sweet potatoes, and kale to the pot and bring to a boil.
Cut the sweet potatoes into even pieces for uniform cooking.
Reduce the heat to low, cover, and simmer until the sweet potatoes are tender.
Check occasionally to ensure the curry doesn't stick to the bottom.
Stir in the lime juice and adjust seasoning to taste.
Taste and add more salt or lime juice if needed.
Serve the curry garnished with roasted cashews.
Pair with steamed rice or quinoa for a complete meal.
