Chop veggies, sweet potato, and tofu.
Saute ginger in coconut oil.
Add curry powder and coriander seeds and fry everything until you smell roast aroma.
Stir in the coconut milk and bring to a boil.
Reduce to a simmer and add veggies, sweet potato, and tofu.
Stir in unsweetened peanut butter, coconut sugar, lime juice, and fish sauce.
Add paprika powder, tumeric, salt, and pepper to your liking. You can also add some cayenne pepper if you feel extra spicy.
Let simmer on low heat for about 30 minutes.
Stir again before serving.
It tastes amazing when served with brown rice but you can also enjoy it pure or with quinoa.