Mango Peanut Curry

1 tbsp coconut oil

12 oz extra-firm organic tofu, cut into 1-inch cubes

1 tbsp reduced-sodium tamari

1 eggplant, cubed

1 large carrot, diced

1 large yellow onion, diced

3 cloves garlic, minced

1 tbsp ground turmeric

1 tsp each ground cumin, ginger and coriander

½ tsp each red pepper flakes and ground cinnamon

1 red bell pepper, diced

1/4 small green cabbage, chopped

1½ cups ½-inch-cubed mango

2 green onions, thinly sliced

½ cup roasted unsalted peanuts

¼ cup chopped fresh cilantro

SAUCE

1 lime, zested and juiced

½ cup natural unsalted peanut butter

3 tbsp pure maple syrup

1 tsp sea salt

Directions

1. In a large sauté pan on medium-high, heat oil. Add tofu and cook for about 4 minutes per side, until tofu is crispy. Drizzle tamari over tofu. Continue to cook for about 1 minute, or until tamari has been absorbed.

2. Add eggplant, carrots, yellow onion and garlic. Sauté for 5 minutes or until onion and garlic are translucent and fragrant.

3. Add turmeric, cumin, ginger, coriander, pepper flakes and cinnamon and sauté until fragrant, about 2 minutes.

4. Meanwhile, to a jar with a lid, add sauce ingredients plus 4½ cups water and shake until completely combined (or whisk together in a bowl).

5. Reduce heat to medium and add sauce, bell pepper and cabbage to curry. Cook for 5 to 7 minutes, stirring occasionally. Add mangos and heat through, about 3 minutes.

6. Divide among servings and top with green onions, peanuts and cilantro.