Warm the oil in a pot over medium heat. (A soup pot actually works better for this recipe than the wider one pictured in the photos). Add the shallot and garlic with a pinch of salt, and cook for about 2 minutes, or until the shallot is softened slightly. Add the ginger and turmeric, and cook for another 30 seconds. Add the red curry paste, stir as best you can, and cook for 60 seconds more, until fragrant.
Stir in the halved potatoes, bell pepper, and carrot, and cook, stirring, for 2-4 minutes, or until the veggies are nicely coated with the aromatics mixture and the bell pepper is slightly softened.
Add the coconut milk, pineapple, and soy sauce. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and cook, stirring occasionally, until the potatoes and carrots are done through, around 30 minutes.
If using the tofu, cut each cooked piece of tofu in half (this is to ensure each tofu piece has a cut edge to better absorb the curry sauce), and add it to the pot. Stir in the chopped kale. Cover the pan and simmer for 3-4 minutes, or until the kale is bright green and wilted. Turn off the heat and season to taste with lemon or lime juice, and additional salt. Stir in the roasted peanuts. Serve hot with accompaniments of choice (rice, etc.) and with chopped fresh cilantro and more peanuts if desired. Leftovers keep well for up to a week in the fridge and also freeze well.
Nutrition facts exclude rice and tofu.
"Triple P" Peanut, Pineapple and Potato Curry
Amount Per Serving (1 fifth recipe)
Calories 352Calories from Fat 162
% Daily Value*
Saturated Fat 13g81%
Vitamin A 5000IU100%
Vitamin C 66.8mg81%
* Percent Daily Values are based on a 2000 calorie diet.
"Triple P" Peanut, Pineapple and Potato Curry originally printed from https://yupitsvegan.com/peanut-pineapple-potato-curry/ January 22, 2017