I was inspired to create this peanut curry while in Kona on the big island of Hawaii. A Thai restaurant there made this so well; I just had to create my own.
2 tbsp olive oil or coconut oil
1 large onion, chopped
1/2 350-gram package extra firm tofu, cubed
3 cups vegetable stock
1 tbsp red curry paste
1 tbsp curry powder
1/2 cup natural peanut butter
2 large carrots, sliced
1 cup green cabbage, chopped
1 1/2 cups diced pineapple (fresh or canned)
1 1/2 cups broccoli, chopped into one-inch florets
2 bay leaves
1/2 tsp ground black pepper
1 can (15 ounce) coconut milk
1 cup fresh basil, chopped
4 cups cooked jasmine or brown rice
In a large saucepan over medium heat, cook onion in oil for three to five minutes, until turning translucent.
Add tofu and cook for another two to three minutes.
Add vegetable stock, curry paste, curry powder and peanut butter. Stir to ensure curry paste and peanut butter distribute evenly.
Add carrots, cabbage, pineapple, broccoli, bay leaves and black pepper.
Cover and cook for 15 minutes, or until veggies are soft when pierced with a fork.
Remove bay leaves, and stir in coconut milk. Let heat through for a minute or two, then serve over rice. Top with fresh basil.
Vegan since 2003, Karina Inkster, MA, PTS, is a Powell River-based health and fitness coach, author of two books, and host of a vegan podcast. For more information, go to karinainkster.com.