brown rice, quinoa, farro, or rice noodles (for serving)
This curry comes together in less than 30 minutes and also makes great leftovers for lunch the next day. If you want to use chicken in place of the tofu, sauté it until browned before adding the leeks and then continue on with the recipe as written.
Heat a wok or large skillet over medium heat and add coconut oil.
Add leeks and garlic and cook until leeks are softened, about 5-7 minutes. Add ginger and curry paste. Then add in the tofu, red pepper, and snow peas and cook for another 5 minutes.
Increase the heat to medium-high and add the pomegranate juice and cook for about 2 minutes. Add coconut milk and bring to a boil.
Once boiling, reduce to a simmer and add in lime zest and juice. Let simmer for about 10 minutes. Season with salt and pepper and serve over grain/noodle of choice garnished with pomegranate seeds.