Mellow Potato Curry

Yield: 12 cups

Cooking Time: 30 Minutes

Prep Time: 20 Minutes

Ingredients: 

• 7 cups water
• 6 cups cubed yukon gold potato (6 potatoes)
• 3 cups cubed butternut or other sweet squash (1½ pounds)
• 1½ tsp madras curry powder
• ¾ tsp black pepper
• 3 tsp salt or to taste
• 4 Tbsp ghee or oil
• 1½ cups finely cubed extra firm tofu
• 1½ cups finely sliced leek (2 leeks)
• ½ cup unsalted peanut butter
• ½ tsp cumin seeds
• ½ tsp black mustard seeds
• ½ tsp dried chili flakes
• ¼ cup finely diced zucchini
• 2 Tbsp minced cilantro or mint leaves (optional)

Instructions: 

1. Place the water, potato, squash, curry powder, pepper, and 2½ teaspoons of the salt in a 5-quart pot and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 to 15 minutes until the potato and squash are tender.
2. Meanwhile, heat 2 tablespoons of the ghee or oil over high heat in a medium skillet and add the tofu, leek, and remaining ½ teaspoon salt. Pan-fry for 5 to 10 minutes, stirring occasionally, until the tofu is golden on most sides. Set aside.
3. Remove 2 cups of broth and 2 cups of tender potatoes and squash, place in a blender along with the peanut butter, and blend until smooth. Return to the soup and stir through.
4. Add the tofu and leek to the soup (reserve some of the leek for garnishing if you like). Then, using the same frying pan, heat the remaining 2 tablespoons of ghee or oil over high heat. Add the cumin seeds and sizzle for about 20 to 30 seconds until the seeds turn a dark brown. Then add the mustard seeds and chili flakes and sizzle for another 5 to 10 seconds. Immediately add to the soup. Watch out for sputter!
5. Add the zucchini and cilantro or mint (optional) to the soup, remove from the heat, and let it sit for a couple of minutes to let the zucchini soften slightly. Ladle into bowls, garnish with the reserved leek, and serve.