Coconut Curry Over Sticky Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1 teaspoon red pepper flakes
• 3 cups vegetable broth
• 1 (14-ounce) can coconut milk
• 1 pound firm tofu, cubed
• 1/4 cup peanut butter
• 2 tablespoons tamari sauce
• 2 cups cooked sticky rice
• Salt and pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.
3. Add the turmeric, cumin, coriander, cardamom, cinnamon, and red pepper flakes and cook for 1 minute, stirring constantly.
4. Add the broth, coconut milk, tofu, peanut butter, and tamari sauce. Bring to a boil and reduce the heat to low.
5. Simmer for 15 minutes, stirring occasionally.
6. Stir in the cooked sticky rice and season with salt and pepper, to taste.
7. Serve warm.

Interesting Facts

• This dish is a combination of Indian, Chinese, and Thai flavors.
• Sticky rice is a type of rice that is high in starch and has a stickier texture than regular rice.
• Coconut milk adds richness and a slight sweetness to the curry.
• Tofu is a great source of protein and is a good substitute for meat.