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.

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 packaged firm tofu, cubed
1 cup chopped cilantro
rice or quinoa, 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.

full instruction on :

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