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.
Servings 6
Calories 244kcal
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.