1 tablespoon - coconut oil
2 to 3 - cloves garlic, minced
1 - medium onion, diced
1 package - extra firm tofu, cubed(press out water first)
4 - small potatoes or 2 medium/large potatoes
1 - 13.66-ounce can full-fat coconut milk
1 cup - diced tomatoes
1 cup - frozen peas
1/4 teaspoon - red pepper
1 teaspoon - curry powder
1 teaspoon - turmeric
1 teaspoon - salt
1 teaspoon - grade B maple syrup
1 tablespoon - fresh minced ginger
- Add 1 tablespoon coconut oil to large skillet on medium heat. Add minced garlic.
- Once garlic is fragrant, add diced onion and tofu and cook until starting to turn translucent, about 5 minutes.
- Add coconut milk, diced tomatoes, and spices. Stir to combine.
- Bring to a low simmer and add potatoes.
- Cover and let simmer on low/medium until potatoes are softened, 10 to 15 minutes.
- Add frozen peas, stir, and let sit for 5 minutes.
- Stir again and serve. Store leftover in airtight container for up to 1 week.
- Could switch tofu and do tempeh, beans, or lentils