Peanut, Pineapple and Potato Curry

yupitsvegan.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

2 teaspoons refined coconut oil or other neutral oil

1 shallot finely chopped

4 cloves garlic minced

1 tablespoon grated ginger

1 tablespoon grated turmeric (or 1 teaspoon ground turmeric)

2 tablespoons Thai red curry paste

16 oz baby potatoes (the smaller the better), halved

1 red bell pepper cut into bite-sized pieces

2 carrots peeled and cut into bite-sized pieces

1 and ½ cups canned full-fat coconut milk (equals a 12-oz. can)

2 cups chopped pineapple (fresh is best; frozen and thawed works)

1 tablespoon soy sauce or tamari

baked tofu or cooked chickpeas optional

2 cups chopped curly kale washed and dried

fresh lemon or lime juice to taste

½ cup chopped roasted peanuts plus more as desired

fresh cilantro, for serving optional

Directions at yupitsvegan.com

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