Chop the onion and the garlic and fry them in a pan with 2 tablespoons of oil. Grate the ginger and add it together with the tomato paste.
Peel and cut the sweet potato into small cubes and put it in the pan. Now, you can also cut the carrot into thin slices and add them.
Season with salt, pepper, turmeric, cumin, and some chili and fry for 10 minutes. Then you deglaze it with the white wine and let it simmer for another 10 minutes until the liquid is boiled down.
Now blend the contents of your pan together with ¾ of the banana, the peanut butter and coconut milk. Then pour it back into the pan to simmer for another 5 minutes over low heat.
Topping
In the meantime, cut the smoked tofu into small cubes and fry it together with the oil and the sugar snap peas in a second pan until your tofu is golden brown. Here you can also season with salt, pepper, and some cumin.
You now slide the pan contents to one side and roast your peanuts on the free half.
Curry
Now you can cut your tomatoes into small pieces and add them to the curry, add the lemon juice and mix everything well.
In the end, put your curry in bowls, garnish with the last quarter of your banana and the topping and sprinkle the whole thing with some fresh coriander to taste. Good Appetite!