Step 1

In a large pot over medium heat, add the oil and onion. Sautee for about five minutes until the onions soften.

Step 2

Add the carrots, potatoes, garlic, turmeric, ginger, salt, and pepper. Stir until everything is well coated, and cook for another five minutes.

Step 3

Pour the coconut milk into the pot, and bring to a boil. Once it comes to a boil, reduce heat to medium-low and simmer for 20-30 minutes or until the potatoes are fork-tender.

Step 4

Stir in the brown sugar and tofu and simmer for five more minutes.

Step 5

Serve over white or brown rice, rice noodles, zoodles, or even quinoa! Garnish with cilantro and lime.