Tofu stands in for paneer cheese in this Indian-inspired dish. For heat, add some minced chile along with the onion, ginger, and garlic. Prepare some brown rice to serve alongside.

SERVES 4

INGREDIENTS

• 1 tablespoon coconut oil
• 1/2 cup finely chopped red onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon whole yellow mustard seeds
• 1/2 teaspoon whole cumin seeds
• 3 tablespoons tomato paste
• 1 tablespoon white whole-wheat flour
• 1 cup canned light coconut milk, well shaken
• Scant 2 teaspoons fresh, strained lime juice
• 1 teaspoon agave nectar
• 1 pound frozen peas (about 2 1/2 cups), thawed
• 14 ounces plain extra-firm tofu, cut into 1/2-inch cubes (about 2 1/2 cups)
• 3/4 teaspoon kosher salt
• 5 grinds black pepper

INSTRUCTIONS

1. Heat the coconut oil in a 10-inch skillet with at least 2-inch-high sides over medium-high heat.
2. Once the oil is hot, add the onion, ginger, garlic, and mustard and cumin seeds, and sauté, stirring occasionally, until the onion is tender, about 6 minutes.
3. Stir in the tomato paste and flour, and whisk until they are incorporated, about 1 minute.
4. Add the coconut milk, lime juice, and agave, and bring to a boil, whisking until smooth, about 3 minutes.
5. Stir in the peas, tofu, salt, and pepper, and simmer until the sauce thickens and the peas and tofu are coated with the sauce, about 6 minutes.
6. Serve over rice.

Enjoy your Pea and Tofu Curry!