Source

https://www.youtube.com/watch?v=XjWqijYU214&list=PLLh0oIdfj5KPchGcw2AbbAKifFi5OvU64&index=3

This recipe is worth doubling!

Ingredients

• ½ cup shallots
• 1 Tablespoon (T) grated ginger – I use more
• 5-7 garlic cloves minced
• three jalopenos
• 1/2 large tomato
• 1/2 - 1 cup peanut butter
• 2 Tablespoons turmeric
• 2 Tablespoon cumin
• 2 teaspoons Thai red curry paste – I use a whole jar
• 1 ½ cup water or veggie stock
• 14 oz Soy milk blended with coconut flakes
• zest from one lime
• The juice from the lime
• 2 tbsp maple syrup
• 2 tbsp tamari
• 1 package extra firm tofu, drained and cut in to small cubes
• 1 sweet potato or acorn squash, peeled and cut into cubes – you can use frozen
• 1 bunch kale* cut or torn into small pieces
• crushed raw cashews for garnish

instructions

• Roast shallots, ginger, jalopenos, and tomato and garlic until soft. Process in a mortal and pestal.
• Add above into a pot with in peanut butter, turmeric, cumin, and curry paste and cook until fragrant (about 2 minutes). Use your nose! It should smell great. You will need to add a bit of the stock into this concoction as it is heating. This heating process, before you add the other ingredients, is important as it allows the spices to deepen in taste.
• Whisk in water/stock, milk, lime zest, maple syrup/brown sugar, and tamari
• Add tofu, sweet potato/squash, and kale – bring to a boil
• Let mixture simmer for 30 minutes, until sweet potato/squash is tender
• Garnish with cashews

This freezes really well so make extra!

*Can use collard greens, mustard greens, beet greens, spinach, bok choi, green beens