Step 1

Marinate the soy curls in 4 cups of vegetable broth for at least 30 minutes. Once they have doubled in size, stain the soy curls through a fine mesh strainer, reserving at least one cup of the marinade, and set aside.

Step 2

Cook the rice according to package instructions.

Step 3

While the rice cooks, prepare the yellow curry. Dice and mince the onion, garlic, and ginger. In a skillet, heat 1 tablespoons of coconut oil over high heat. Once the oil is hot, add the soy curls. They should sizzle as it hits the pan. Sauté for about 5 minutes until they begin to brown on all sides. Add 1 cup of the marinade and bring to a heavy simmer. Simmer until all the marinade has evaporated. This allows the flavor to aborb fully into the soy curls. Transfer the soy curls to a plate and return the pot to the stovetop.

Step 4

Heat the remaining 2 tablespoons of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Add the ginger and sauté for an additional minute. Add the spices and flour, stirring frequently to fully coat the onions.

Step 5

Add the coconut milk and vegetable broth and bring the curry to a boil. Boil for 2 minutes, stirring constantly, until it begins to thicken. Remove from heat and stir in maple syrup, lime juice, cooked soy curls, and cilantro. To serve, evenly divide the rice between 4 bowls. Top with yellow curry, fresh cilantro, and roasted peanuts.