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Tofu Peanut and Vegetable Curry

Ingredients

2 tbsp unsalted butter
1 tbsp vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 tsp ginger, grated
2 kaffir lime leaves
1 fresh green chili (such as jalapeno), seeds removed and finely diced
1 bell pepper, any colour, cut into 1-inch pieces
1 carrot, cut into 0.25 inch rounds
1/2 cup roasted peanuts, finely chopped, plus more for garnish
0.5 tsp chili powder
1 tsp turmeric
1 tsp garam masala
1 tsp salt, plus more to taste
0.5 cups tomato paste
1 small tomato, finely chopped
400 mL coconut milk
450 g firm tofu, thoroughly drained, and cut into 0.5 inch cubes
2 cups asparagus pieces (trim ends, cut into 1.5 inch lengths)
0.25 cups water
1 tbsp sugar

Method

Heat the butter and oil in a pot over medium-high heat. Add the garlic, ginger, kaffir lime leaves, and green chili, and cook until fragrant, about 20 seconds. Add the onion, let it sweat a bit. Add the bell pepper and carrots and cook for one minute.
Stir in the peanuts, all the spices, and the salt. Add the tomato paste and stir to evenly distribute. Add the tomato and coconut milk and stir to mix.
Add the tofu and asparagus along with 0.25 cups water. Bring to a simmer and cook for 3-4 minutes, or until vegetables are tender crisp. If the sauce gets too thick, add a little bit more water.
Stir in the sugar. Adjust seasoning if necessary. Garnish with more chopped peanut and serve with warm naan bread or basmati rice.

Notes

Recipe adapted from Tofu Wonders workshop at Jill's Table

Nutrition Data

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}

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  "ingredients": [
    "2 tbsp unsalted butter\n",
    "1 tbsp vegetable oil\n",
    "1 small onion, thinly sliced\n",
    "3 cloves garlic, minced\n",
    "2 tsp ginger, grated\n",
    "2 kaffir lime leaves\n",
    "1 fresh green chili (such as jalapeno), seeds removed and finely diced\n",
    "1 bell pepper, any colour, cut into 1-inch pieces\n",
    "1 carrot, cut into 0.25 inch rounds\n",
    "1/2 cup roasted peanuts, finely chopped, plus more for garnish\n",
    "0.5 tsp chili powder\n",
    "1 tsp turmeric\n",
    "1 tsp garam masala\n",
    "1 tsp salt, plus more to taste\n",
    "0.5 cups tomato paste\n",
    "1 small tomato, finely chopped\n",
    "400 mL coconut milk\n",
    "450 g firm tofu, thoroughly drained, and cut into 0.5 inch cubes\n",
    "2 cups asparagus pieces (trim ends, cut into 1.5 inch lengths)\n",
    "0.25 cups water\n",
    "1 tbsp sugar\n"
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  "notes": "*   Recipe adapted from Tofu Wonders workshop at Jill's Table\n",
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