Peanut Butter Tofu Curry

Recipe: Peanut Butter Tofu Curry

Adapted From:  Good Housekeeping (from 2000?)

Tested:  2000

Servings:   6-8    Prep Time:  15-20 min

Notes:  After I graduated from college, I was determined to make good use of my extra time and learn how to cook healthy. This is the very first delicious recipe that I remember thinking to myself, "Omg, I MADE this!!!" Of course that version was with chicken and these days, we typically use tofu. Another great recipe to use with all your farm fresh vegetables! Note: You can also add cayenne pepper to make it spicy.

Ingredients: 5-6 tomatoes, chopped 1/2 cup packed cilantro leaves (stalk is ok too) 1/2 cup peanut butter 4 garlic cloves 3-4 carrots, sliced 1 bunch greens, julienned 2 tsp ground cumin 1/2 tsp ground cinnamon 1 block firm tofu, cubed

Instructions: 1. Add tomatoes, cilantro, peanut butter, and garlic cloves to a blender and blend until smooth. 2. Add blended tomato mixture to a pot, heat to boiling, then add vegetables, then greens and cook until desired tenderness. 3. While vegetables are cooking, put tofu in a bowl with cumin and cinnamon and toss to coat. 4. Add coated tofu to pot of curry and vegetables and add salt to taste.