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Vegan curry with peanut butter

Ingredients

• jasmine rice
• 250ml coconut milk
• 1 block of tofu
• 2 cloves of garlic
• 1 onion
• 1 tsp grated ginger
• 1–2 tbsp peanut butter
• ½ tsp curcuma
• ½ tsp cardamom (unit is missing, but I’m assuming it’s “tsp”)
• ½ tsp chilli
• juice of ½ lime
• a handful of baby spinach

additionally: broccoli, green beans, bell pepper, champignons

Instructions

1. Cook rice following the instructions on the packaging.
2. Fry onion and garlic on the coconut oil.
3. When onion is golden add the ginger.
4. After 1 min add coconut oil and a glass of water.
5. Increase the heat. After a moment add coconut milk, lime juice and spices. Stir well.
6. After 3 minutes add spinach leaves, tofu and any additional chopped vegetables.
7. Simmer until thick, has peanut aroma and vegetables are semi–soft(?).
8. Serve with rice, fry–pan–roasted peanuts, fresh chopped coriander or parsley.

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source: Wegańskie curry z masłem orzechowym — Elle Sport