From craving to table
Instructions
- 1
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 6-8 minutes. Remove tofu from skillet and set aside.
- 2
In the same skillet, add remaining oil. Sauté onion for 2-3 minutes until softened. Add garlic and ginger and cook for another 1 minute.
- 3
Stir in carrot, bell pepper, and potatoes. Cook for 3-4 minutes, stirring occasionally.
- 4
Sprinkle in curry powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to coat the vegetables with spices.
- 5
Pour in coconut milk and vegetable broth. Add soy sauce and brown sugar. Stir to combine.
- 6
Bring to a gentle simmer. Cover and cook for 15 minutes, or until potatoes are tender.
- 7
Add crispy tofu and peas. Stir and cook uncovered for 3-5 minutes, letting the flavors meld and the peas heat through.
- 8
Squeeze in lemon juice and mix well. Taste and adjust seasoning if needed.
- 9
Garnish with fresh cilantro. Serve hot with rice or naan.