To a pan on medium-high heat, add a drizzle of oil and sautéed shallot for 1 minute.
Then, add cumin seeds, curry paste, ginger and garlic sauté for an additional minute.
Once fragrant, add 2 tbsp of coconut milk to create a smooth paste and sauté for another minute.
Add in carrots and potatoes, and cook for another few minutes.
Then, add in the full fat coconut milk, low sodium chicken broth, natural creamy peanut butter, and all other spices.
Bring to a boil and simmer on low heat, partially covered for 25 minutes until potatoes are fork tender.
Once the curry sauce is fragrant and fully cooked, add the crispy tofu and let cook for another 5 minutes.
Serve on top of white jasmine rice, and garnish with crushed peanuts, cilantro, and a squeeze of fresh lime juice! Enjoy!