Panang Tofu Curry

Spicy Thai chile sauce. Creamy coconut milk. A truck-load of vegetables (basically). Protein-packed tofu.

This was one of those "winner of a dishes" in our house last week. I could easily make this on a regular basis, substituting whatever vegetables and proteins I have on-hand. It's super versatile, super delicious, and super easy to throw together. And, bonus: it's also super good for you.

Can I get an amen??

Panang Tofu Curry
Yields: 4-6 servings
-2 tablespoons olive oil
-1/2 large yellow onion (or 1 small), diced
-1 tablespoon finely grated peeled ginger
-3 garlic cloves, finely chopped
-1/4 cup crunchy peanut butter
-2 teaspoons turmeric
-1 teaspoon ground cumin
-Pinch of cayenne (optional)
-1 teaspoon Thai chile paste
-1 cup water
-1 14-ounce can light coconut milk
-Juice of 1 lime + 1 teaspoon finely grated lime peel
-1 tablespoon light brown sugar
-Salt and black pepper
-1 14-ounce package organic firm tofu, drained, and cut into 1-inch cubes
-3 medium carrots, peeled
-1 large red bell pepper, roughly chopped
-1 cup frozen peas
-1 1/2 cups cooked Basmati rice and fresh cilantro, for serving

Directions:
1.) Heat oil in a large saute pan over medium-high heat. Add onion, ginger, and garlic; cook until onion is tender, about 6 minutes. Add peanut butter, turmeric, cumin, cayenne, and chile paste; stir until fragrant, 1 to 2 minutes.
2.) Whisk in 1 cup water, then add coconut milk, lime juice and peel, and brown sugar; bring to a low boil. Season with salt and black pepper.
3.) Reduce heat to medium and add tofu, carrots, bell pepper, and peas; cook until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring, about 20 minutes. Taste, and add additional salt and pepper as needed.
4.) Serve over Basmati rice and garnish with fresh cilantro.

Creamy, spicy, packed with flavor/nutrients/protein. AND super easy to throw together? This is the ideal [vegan] weekday meal, my friends.

What's your idea of an ideal weekday meal?