Gado Gado Peanut Curry

Ingredients:

  • Onion (small), chopped –  ½
  • Garlic cloves, minced – 1
  • Ginger root, grated – 2 tsp
  • Powdered ginger – ½ tsp
  • Cumin – 1 tsp
  • Coriander – 1 tsp
  • Bay leaves – 1
  • Yellow curry paste – 1 tsp
  • Peanut butter – ½ cup
  • Honey – 1 tsp
  • Tamari – 1 tsp
  • Apple cider vinegar – 1 tsp
  • Water – ½ cup
  • Coconut milk, sm cans – 1 cans
  • Lemon juice – 2 tsp
  • Carrots, sliced – 1.5
  • Red bell pepper, ¾” pieces – 1
  • Yams, small, ¾ inch cubes – 1
  • Tofu, drained, pressed, cut into cubes –  1 block
  • Cilantro OR basil, roughly chopped – 1 bunch
  •  Salt, to taste

Lemon Grass, optional


 

Directions:

Begin with the pot to which you’re going to add all the ingredients.

  1.  Heat a little oil in the bottom of the pot. Saute the onions until they start to soften. Add ginger, powdered ginger, garlic, cumin, coriander and bay leaves and sauté 2 minutes more.
  2.  Add the curry paste and stir until fragrant, about 1 -2 minutes.
  3.  Add peanut butter, honey, tamari, apple cider vinegar, coconut milk and water. If using lemon grass, add now. Simmer on low heat for 10 minutes.
  4.  Saute carrots and yams. Add to sauce and simmer, stirring occasionally, until veggies are tender. Add tofu and bell pepper and turn off heat.
  5.  Turn heat back on 10-15 minutes before serving and add fresh cilantro or basil and lemon juice in last 5 minutes of cooking.
  6.  Add salt to taste.

 

Put out crushed roasted peanuts for garnish.  Serve over rice.

Serves 15.
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