- 1 white onion, diced (2 cups, approx. 300g)
- 5 cloves garlic, minced
- 2 cups chopped carrots (approx. 300 g)
- 1 small zucchini, sliced (approx. 1 heaping cup)
- 1 red pepper, thinly sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 tsp sea salt
- 1/4 cup tomato paste (60 g)
- 1 1/2 cups vegetable broth
- 1 can light coconut milk
- 1 tbsp pure maple syrup (substitute coconut sugar or other natural sweetener of choice)
- 1/3 cup natural peanut butter (100 g)
- 1 350 g packaged firm tofu, cubed
- 1 cup chopped cilantro
- cooked white or brown rice, for serving
- Add the diced onion, garlic and carrot to a skillet and cook over medium heat in coconut oil, water or vegetable broth until they’re starting to soften, 5-10 minutes. Add a splash more broth if it starts to stick.
- Add the zucchini and red pepper and stir to combine, adding a bit more broth as needed.
- Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
- Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 20 minutes. Stir occasionally as it cooks.
- Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
- Serve over basmati, brown rice or quinoa.
Keywords: vegan panang curry, vegetarian panang curry