Do not use the pot in pot peanut tofu curry recipes!
This is good, but make sure sweet potatoes are diced very small or precook a bit in the microwave.
This needs more sauce, so maybe add tomato sauce, paste/water, crushed tomatoes, more stock, almond milk, etc.
1 tablespoon coconut oil
1 medium onion, finely minced
2 tablespoons finely minced ginger
4 garlic cloves, finely minced
2–3 tablespoons Thai red curry paste (depending on how spicy you like it)
2 tablespoons soy sauce or coco aminos
1 14-ounce can coconut milk
1 ½ cups water or stock
¼ cup natural peanut butter
2 small sweet potatoes, peeled and diced (sub baked or fried tofu)
2 medium carrots, diced
1 red pepper, diced
2 cups chopped kale
Sea salt, to taste
To serve: chopped peanuts and minced cilantro
Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
Serve with the chopped peanut and some cilantro over top.
https://www.theendlessmeal.com/thai-peanut-curry/