Ingredients:

3 tablespoons Spectrum organic canola oil

1 organic onion, diced small

2 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon curry powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 small organic sweet potato, diced small

¼ organic butternut squash, diced small

½ pound organic green beans cut into halves

1 organic zucchini, diced small

1 ½ cup Muir Glen organic crushed tomato

2 bay leaves

2 cups Nasoya organic extra-firm tofu, cubed and deep-fried

2 cups filtered water

1 teaspoon Frontier vegetable broth powder

2 tablespoons Arrowhead Mills unsweetened organic peanut butter

Sea salt and black pepper

½ cup fresh organic cilantro, chopped

Directions:

1. Heat oil in a soup pot over medium high, and add onions, garlic, and ginger. Cook and stir until onions are soft, about 2 minutes. Add spices and stir frequently until you can smell the aroma, about 1 minute.

2. Add sweet potato, butternut squash, green beans, and zucchini. Add ½ cup of water, cover with a lid and stir occasionally until butternut squash and sweet potatoes are tender, about 3 minutes.

3. Stir in tomatoes, bay leaves, tofu, water, vegetable broth powder, peanut butter, sea salt, and black pepper. Bring to a boil and simmer for 3 minutes. Taste and adjust seasonings.

4. Add cilantro at the end. Serve with rolls, pita bread or over cooked organic brown rice.