• neutral oil or vegetable broth to sauté
• 1 large shallot, finely diced
• 1” piece of ginger, grated
• 5 cloves garlic, grated
• 1–2 thai chili peppers, finely minced
• 1 cup carrots, julienned or thinly sliced
• 3 tbsp red or yellow curry paste
• 2–3 tbsp creamy unsalted peanut butter
• 1 can of full fat coconut milk
• juice of 1/2 lime
• 1 tbsp coconut aminos or gluten free soy sauce
• 2 cups broccoli or cauliflower florets
• 1 cup cooked chickpeas
• 8oz extra firm smoked tofu, diced

to garnish

• fresh cilantro or herbs of choice
• crushed roasted peanuts
• chili flakes, to taste