Name: Vegan Panang Curry with Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ cups vegetable-broth; 1 packaged firm tofu (cubed); 1 tbsp curry-powder; 2 cups chopped carrots ((approx. 300 g)); 1 small zucchini (sliced (approx. 1 heaping cup)); 1 red-pepper (thinly sliced); 1 can light coconut-milk; 1 white onion (diced (2 cups, approx. 300g)); 1 tsp turmeric; ¼ cup tomato-paste ((60 g)); 1 tbsp pure-maple-syrup ((substitute coconut sugar or other natural sweetener of choice)); ⅓ cup natural-peanut-butter ((100 g)); 1 cup chopped cilantro; 5 cloves garlic (minced); 2 tsp sea-salt; rice or quinoa (for serving)

This Vegan Panang Curry recipe is simple to create with easy pantry ingredient such as tomato paste, mild coconut milk, peanut butter and curry powder. The vegetables may be customized as required, it’s kale for additional protein and the may be served on its own or over noodles, rice or quinoa.

Panang curry paste is traditionally made of kaffir lime, galangal, chili peppers, shrimp paste, lemongrass, garlic, coriander root, cumin seeds, coriander seeds, peanuts, shallot and salt.

We are not going to get that complicated. Rather, this very simple version of panang curry is made from mild tomato paste, coconut milk, peanut butter and curry powder.

To create this tasty vegan curry, then you will cook up the garlic, carrot and onion then gradually add the remaining ingredients till you’ve got a thick and creamy sauce. When it is ready, pour it over basmati rice, brown rice, quinoa, noodles or some other whole grain of selection.

The main ingredients you’ll need to make this are
There are several main ingredients that you need to prepare first in making this recipe:

Tofu
Veggies
Vegetable broth
Tomato paste
Light coconut milk
Curry powder
Natural peanut butter

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Vegan Panang Curry with Tofu

This Vegan Panang Curry recipe is simple to create with easy pantry ingredient such as tomato paste, mild coconut milk, peanut butter and curry powder. The vegetables may be customized as required, it's kale for additional protein and the may be served on its own or over noodles, rice or quinoa.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Vegan

Servings: 6

Calories: 244kcal

Author: Jessica

Ingredients

1½ cups vegetable-broth
1 packaged firm tofu cubed
1 tbsp curry-powder
2 cups chopped carrots (approx. 300 g)
1 small zucchini sliced (approx. 1 heaping cup)
1 red-pepper thinly sliced
1 can light coconut-milk
1 white onion diced (2 cups, approx. 300g)
1 tsp turmeric
¼ cup tomato-paste (60 g)
1 tbsp pure-maple-syrup (substitute coconut sugar or other natural sweetener of choice)
⅓ cup natural-peanut-butter (100 g)
1 cup chopped cilantro
5 cloves garlic minced
2 tsp sea-salt
rice or quinoa for serving

Instructions

Add the carrot, diced onion and garlic into a skillet & cook over moderate heat in coconut-oil, vegetable broth or water till they’re beginning to soften for 5-10minutes. Then add a splash more broth when it begins to stick.
Add the red pepper & zucchini then stir to blend. Adding a little more broth as necessary.
Add the tomato paste, turmeric, curry powder and salt then cook for a couple more minutes, stirring to blend.
Add the coconut milk & vegetable-broth then simmer lightly till the carrots are tender and it is thick and creamy for 20minutes. Stir occasionally as it cooks.
Stir in the peanut butter, cilantro, maple syrup and cubed tofu then cook for a couple more minutes till the peanut butter is combined and the tofu is heated throughout.
Serve on the top with brown rice, quinoa or basmati.

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