Just what winter ordered: Tender, gently spiced, brothy curry.
4 teaspoons oil, divided (I used toasted sesame) 1 cup shallots, minced 1 ½ tablespoons finely minced garlic 2 cup Yukon potatoes, peeled and cut in large dice 1 cup carrots, peeled and sliced 1 lb. super-firm tofu, cubes 2 tablespoons tamari or soy sauce (divided) 2 15-ounce cans coconut milk (light or full-fat or a combination) ½ cup low-sodium vegetable broth 1 ½ to 2 tablespoons vegan yellow curry paste (or vegan curry paste of your preference) ½ cup dry-roasted peanuts 3 tablespoons vegan fish sauce (optional) 1 tablespoon lime juice 1 tablespoon brown sugar 2 cups prepared rice or Asian-style noodles Garnish with peanuts, lime, Thai basil
Heat two teaspoons of oil in a large pot over medium heat for one minute. Add the shallots and sauté, stirring often, for five minutes. Add the potatoes, carrots, tofu, one tablespoon of tamari or soy sauce and 2 remaining teaspoons of oil. Stir occasionally for six minutes.
Meanwhile, combine the coconut milk, broth, curry paste, peanuts, optional vegan fish sauce, remaining tablespoon of tamari, lime juice and brown sugar. Blend until smooth. Pour over the potatoes, etc.,, bring to a simmer, cover and cook for 25 minutes or until the potatoes are tender. Serve over rice or noodles with peanuts and lime as an optional garnish.