Thai Yellow Curry

Ingredients
Serves 8

1T coconut oil
1 shallot minced
2 cloves garlic, minced
1T fresh grated ginger
1 stalk lemongrass, cut into three pieces, hit with handle of knife to smash and loosen stalks
3 c veggie broth
2t curry powder
1/2t turmeric
1 1/2t coriander
1 1/2t cumin
1t chili paste
1T agave nectar
1/2 c pineapple chunks with juice
1 can coconut milk
Juice from 1/2 lime
3T fish sauce
1 c mushrooms, sliced
1/2 lb snow peas, wash and trim ends
2 c broccoli, cut into small florets
1 small zucchini cubed
1 small potato cubed
1/2 block extra firm tofu, cubes
1 c cilantro
Peanuts

Directions

Bring medium sized pot to high heat. Add coconut oil and reduce heat to medium high.
Saute garlic and shallots until translucent, reduce heat to medium
Add ginger, chili paste and lemongrass. Saute for 5 minutes
Add curry, cumin, coriander and turmeric cook another 5 minutes
Add broth, pineapple and agave, cook 10 minutes
Add coconut milk, fish sauce and lime, simmer 10 minutes over med-low heat.
Add tofu and potatoes, simmer 5 minutes
Add mushrooms, broccoli, zucchini and snow peas cook until veggies have a crunch to them but are cooked.
Add cilantro and serve immediately over rice with peanuts as a topping.