Vegan Panang Curry Tofu
This creamy vegan curry is easy to make in about 20 minutes. All you'll need to make it is basic pantry ingredients plus some tofu and vegetables. It's thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.
Servings: 6
Ingredients
- 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
- 1 tsp sea salt
- 1/4 cup tomato paste 60 g
- 1 1/2 cups vegetable broth
- 14 oz 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
- 350 g packaged firm tofu cubed
- 1 cup chopped cilantro
- cooked white or brown rice for serving
Instructions
- Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
- Add the zucchini and red pepper and stir to combine. 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. Season with salt and pepper, as needed.
- Serve over basmati, brown rice or quinoa.
Video
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a pot until heated through.
Nutrition
Serving: 1/6th of recipe | Calories: 244kcal | Carbohydrates: 18g | Protein: 11g | Fat: 16g | Fiber: 4g | Sugar: 10g