Peanut Tofu Stew

Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1-15 oz. can of diced tomatoes
1 tbsp. curry powder
1-15 oz. can coconut milk
3 c. fresh kale, chopped
1 block extra-firm tofu, cut into 1" cubes
4 c. vegetable broth
1/4 tsp. cayenne pepper
1 tsp. fresh ginger
1/3 c. creamy, natural peanut butter

Directions
In a soup pot, heat oil over medium heat and saute onions until translucent. Add garlic, ginger, cayenne and curry powder and continue to saute until onions are soft (about five minutes total). Add a can of coconut milk and peanut butter. Continue to stir over medium heat until everything is combined. Add vegetable broth and diced tomatoes and bring to a boil. Turn heat down and simmer for about 10 minutes. Add tofu and continue to simmer for another 10 minutes. Add kale just a few minutes before fully heated. Add salt to taste. Serves 4, or 6 with couscous.