Name: Panang Tofu Curry
Yield: 4 to 6 Servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 tablespoons finely grated peeled ginger; 4 garlic cloves, finely chopped; 1/4 cup organic peanut butter; 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 cup water; 1 13-1/2- to 14-ounce can organic light coconut milk; 3 Makrut lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel; 1 tablespoon (firmly packed) golden brown sugar; 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes; 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 large red bell pepper, cut into 3/4-inch pieces

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