Plant Based Curry

Blend the onion, ginger, garlic with 2 to 3 tbsp water until smooth. I used a Ninja chopper.

Heat EVOO in a skillet over medium heat. When hot, add cumin, cinnamon, cayenne, turmeric and cook until fragrant. About 15 seconds.

Add in the onion puree to the skillet, mix, and cook about 7 to 9 minutes. Stirring occasionally.

Add in the powdered peanut butter, Ripple Foods unsweetened vanilla, water and mix.

Mix in veggies, cover and bring to a boil for about 4 minutes. Reduce heat to medium low and continue to cook for 5 minutes. Mix in the lemon juice, cilantro, spinach, tofu (or other meat alternative), and red pepper flakes.

Continue to simmer for another 3 to 4 minutes until the curry thickens. Serve over brown rice and enjoy! 👩🏻‍🍳🔥