Gorgeous NYTimes Curry.
Tofu and Sweet Potato Peanut Butter Curry
1 tablespoon vegetable oil, 1 yellow onion finely diced, 4 garlic cloves finely chopped, 1 (1-inch) piece fresh ginger peeled and finely chopped, 1 tablespoon curry powder, ½ to 1 teaspoon crushed red pepper, 1 ½ pounds sweet potato peeled and cut into 1-inch chunks, 2-3 cup water, ½ cup smooth peanut butter stirred well, 1 (13-ounce) can coconut milk, 1 (14- to 16-ounce) package extra-firm tofu drained and cut into 1-inch pieces, 4 teaspoons soy sauce, Salt and pepper
Cooked rice, to serve
Heat a large Dutch oven or heavy pot on medium-high. Add the oil and onion and cook until softened, 2 minutes. Add the garlic, ginger, curry powder and crushed red pepper, and stir until fragrant, 1 minute.
Add the sweet potatoes and stock. Cover, reduce heat to medium-low and cook for 10 minutes.
Add the peanut butter and coconut milk and stir until the peanut butter is melted and well combined.
Increase heat to medium-high and add the tofu, peas and soy sauce, and cook until warmed through and the sauce is thick, 3 to 5 minutes. Taste and season with salt and pepper.
Serve over rice. Top with cilantro leaves and chopped peanuts, with lime wedges on the side.
