Panang Curry

1. 1 1/2 Tbs Canola oil (or water if non-stick pan)
2. 1/2 cup finely chopped shallots
3. 1 Tbs grated fresh ginger
4. 4 cloves garlic, minced

Step 2

1. 1/4 cup peanut butter
2. 2 tsp tumeric
3. 1 tsp ground cumin
4. 1 tsp Thai red curry paste

Step 3

1. 1 1/2 cup water
2. 1 14 oz can coconut milk
3. 1 1/2 tsp lime zest
4. 2 Tbs maple syrup
5. 2 tsp sea salt

Step 4

1. 1 14 ounce package water-packed tofu, drained and cubed
2. 1 sweet potato, peeled and cut into 1/2 inch cubes
3. 1 bunch kale, cut into bite-sized pieces

Step 5

1. 1 Tbs fresh lime juice
2. 1/2 cup roasted cashews

Directions;

1. Heat oil (or water) in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes.
2. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes.
3. Whisk in water, coconut milk, lime zest, maple syrup, and salt until combined.
4. Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender.
5. Stir in lime juice and adjust seasoning to taste.
6. Garnish with cashews and serve over rice or quinoa.