Tofu and Sweet Potato Peanut Butter Curry
Recipe by Hetty Lui McKinnon | Total time: 35 minutes This hearty curry delivers big flavors quickly, thanks to hardworking pantry staples. Humble yet bold, peanut butter is a true weeknight cooking hero, imparting sweet and toasty richness to this sauce while thickening it to add body. (You could substitute the peanut butter with other nut or seed butter butters such as almond, cashew or sunflower.) Curry powder comes in many varieties, with fluctuating degrees of heat and intensity, and while most will work here, opt for any with a vibrant golden color — and turmeric toward the front of the ingredient list — to give your dish a warm glow. While this stew is naturally sweet from the potatoes, peas and coconut milk, the addition of soy sauce instantly brings a sharp and salty balance. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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