Ingredients
The following ingredients have 4 Servings
- 1 tablespoon canola oil, (or high heat oil of choice)
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 2 teaspoons freshly grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- Pinch cayenne pepper, (or to taste)
- 1 cup vegetable broth
- 1 (14 ounce) can diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup creamy natural peanut butter
- 2 ripe plantains, (sliced (1/2 inch thick))
- Salt to taste
- 1 tablespoon soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cumin
- 1 tablespoon canola oil, (or high heat oil of choice)
- 1 (14 ounce) package extra firm tofu, (optionally frozen and thawed, drained and pressed)
- Cooked rice
- Chopped peanuts
- Fresh cilantro
Instruction
- Begin by making the curry. Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.
- Add the garlic, ginger, curry powder, cumin and cayenne pepper. Sauté until very fragrant, about 1 minute.
- Stir in the broth, tomatoes, tomato paste and peanut butter. Raise the heat to high and bring the liquid to a boil. Stir in the plantains.
- Lower the heat and allow the mixture to simmer for 15-20 minutes, until it's thick and the plantains are soft. You can add a bit of water if it gets too thick during simmering.
- While the curry simmers, make the tofu. Stir the soy sauce, smoke, maple syrup and cumin together in a small bowl.
- Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add the tofu in an even layer.
- Cook the tofu for about 10 minutes, flipping once or twice, until browned on multiple sides.
- Add the sauce and flip a few times to coat the tofu. Cook for 1-2 minutes more, until most of the liquid has evaporated.
- When the curry has finished simmering, remove the pot from heat and season it with salt to taste. Stir in the tofu.
- Serve over rice and top with peanuts and cilantro.
