Creamy Peanut Coconut Curry

Show of hands: Who else is sick of cooking?

I am so over cooking some days.

And that’s saying something because I have a cooking blog and usually love to cook, but day after day after day, three meals (plus snacks), and I am just done.

I’m done making choices (adding to the decision fatigue of the times right now— hello burnout) and I just sometimes can’t be bothered to choose what to make for dinner.

Throw in some crummy weather and I really don’t want to do a thing.

This dish has saved my butt a few times during this pandemic— not only because it’s super simple to make so it doesn’t use much brain power, but that it uses mostly pantry staples, making it a wonderful dish on those last few nights before grocery shopping happens.

It is also an incredibly indulgent dish and makes my whole body feel warm and cozy. I love salads as much as anything, but sometimes, I just want something rich and decadent and this fits the bill.

Creamy Peanut Coconut Curry Serves 4

1 block firm tofu, pressed and cubed (or 2 cubed chicken breasts, if you like)
1 tsp olive oil

1 onion, finely diced
2 cloves garlic, finely diced
1/2 tbsp oil
1/8 teaspoon salt
2 tsp curry powder
1 tsp chili powder
1/4 cup natural peanut butter (omit the salt if your peanut butter is salted)
1 cup coconut milk
1 cup crushed tomatoes, tomato passata, or 3 fresh plum tomatoes, chopped finely
4 cups of finely chopped fresh greens (spinach, chard, kale, your choice [I would pre-cook the tougher greens])
Medium rice stick noodles

Directions

1.) Start boiling water in a kettle to have it ready for when it’s needed.
2.) In a frying pan, place the teaspoon of oil and tofu (or chicken) and cook over medium heat until the tofu is browned (or the chicken is cooked through. Remove from the pan to a plate to wait.
3.) To the pan, add the onion, garlic, salt, and oil. Cook until just starting to brown.
4.) Add the curry powder and chili powder to the onion mixture, mixing to spread it around and cook for a minute or two until fragrant.
5.) Place the noodles (enough for 4 people) into a large bowl and cover with the hot water.
6.) To the pan, add in the peanut butter, coconut milk, and tomatoes. Cook for 3 minutes, stirring constantly to ensure everything is mixed well.
7.) Add in the greens, mixing to get them incorporated and covered in sauce. Add in the reserved tofu (or chicken). Cook over low heat for 5 minutes.
8.) Strain the noodles (reserving some of the water if you want to thin the sauce) and add them to the pan, mixing to cover them and cook for another 5 minutes.
9.) Serve evenly between eaters (don’t let one person get all the noodles). Enjoy while getting ideas from everyone else about what to make that coming week so you don’t have to be the only one to make choices.

Happy whatever day it is. I really have no idea.