Turmeric Thai Curry
Recipe type: Entree
Cuisine: Vegan
  • 2 tablespoons cooking oil
  • ⅓ cup chopped sweet onion
  • 5 cloves garlic, minced
  • 1 pound baby potatoes, halved
  • 1 cup vegetable broth
  • 2 tablespoons ground cumin
  • 2 tablespoons Numi Turmeric Chai Golden Latte Powder
  • 1 tablespoon ground coriander
  • 15 oz can coconut milk
  • ⅓ cup creamy peanut butter
  • 2 teaspoons vegan red curry paste
  • 1 tablespoon miso
  • ½ red pepper, julienned
  • 10 ounces firm tofu, cubed
  • Chopped cilantro
  • Chopped peanuts
  1. Warm the oil over a medium heat and once it becomes watery, add in the chopped onion. Saute the onions until golden brown. You may need more oil.
  2. Add in the garlic and potatoes, and cook for about 2 minutes.
  3. Add the vegetable broth and bring it to a very low simmer. Cover the pan and reduce the heat a bit. Let the potatoes cook for about 10 minutes until tender.
  4. Add in the Numi Turmeric Chai powder along with the other ground spices, mix to combine.
  5. Add the coconut milk, peanut butter, curry paste, and miso. Bring to a gentle simmer until all ingredients are combined.
  6. Add in the tofu and red pepper, cooking for about a minute.
  7. Serve the curry with chopped peanuts and cilantro. It's great over brown rice but can also be enjoyed on its own.
Recipe by Numi Tea Garden Blog at https://blog.numitea.com/turmeric-thai-curry/