Half-Baked Harvest describes this as spicy... it assuredly is not to anyone outside the Soviet bloc. It's packed with flavor, though, and easy to make!
Source: Half-Baked Harvest | Serves: 4-6 | Time: 30 min
Changes: replaced soy sauce with coconut aminos;
Ingredients
2 tbsp sesame or olive oil
2 small shallots, chopped
2 cloves garlic, minced or grated
3 tbsp Thai red curry paste
4 cups vegetable broth (homemade to reduce sodium)
1/3 cup creamy peanut butter
1 (14 ounce) can unsweetened coconut milk
2 tbsp coconut aminos
1 medium sweet potato, peeled and cubed (about 2 cups)
1 bunch Tuscan #kale, chopped
1/2 cup fresh cilantro, chopped
8 oz violife grilling cheese (vegan halloumi), cubed
2 tbsp sesame seeds
Fresh limes and chopped peanuts, for serving
Instructions
Set the instant pot to sauté. Cook 1 tablespoon oil, the shallots, and garlic. Cook until the garlic is golden, 1-2 minutes. Stir in the curry paste, cook another 30 seconds to 1 minute, until fragrant. Add the broth, peanut butter, coconut milk, and aminos, stirring to combine. Add the sweet potatoes. Seal and cook on high pressure for 8 minutes.
Once done cooking, use the natural or quick release to release the steam. Set the Instant pot to sauté. Stir in the kale and cilantro, cook another 5 minutes. Taste, add salt if needed.
Meanwhile, make the vegan halloumi. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the vegan halloumi and cook until golden, about 5 minutes. Stir in the sesame seeds. Remove from the heat.
Ladle the soup into bowls. Top with vegan halloumi and peanuts. Zest, then juice the lime over each bowl. Enjoy!