Easy & Flavorful Vegan Thai Peanut Curry Ready in 30 Minutes ✨
Ingredients:
1 tablespoon (15ml) Coconut Oil or Vegetable Oil
1 block (14 oz / 400g) Extra-Firm Tofu, pressed and cubed
1 small Onion, chopped
2 cloves Garlic, minced
1 tablespoon (15g) Grated Fresh Ginger
2 tablespoons (30g) Thai Red Curry Paste (ensure vegan)
1 can (13.5 oz / 400ml) Full-Fat Coconut Milk
1/2 cup (120ml) Vegetable Broth
1/4 cup (60ml) Creamy Peanut Butter
2 tablespoons (30ml) Soy Sauce or Tamari
1 tablespoon (15ml) Maple Syrup or Coconut Sugar
1 Red Bell Pepper, sliced
1 cup (100g) Broccoli Florets
1 cup (80g) Shredded Carrots
Juice of 1/2 Lime
Fresh Cilantro and Chopped Peanuts for garnish
Cooked Jasmine Rice for serving
Directions:
1. Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger, cook for 1 minute more until fragrant.
2. Add Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, stirring constantly.
3. Simmer Sauce: Whisk in the coconut milk, vegetable broth, peanut butter, soy sauce/tamari, and maple syrup/sugar. Bring to a gentle simmer, whisking until the peanut butter is smooth and incorporated.
4. Cook Tofu & Veggies: Add the cubed tofu, sliced red bell pepper, broccoli florets, and shredded carrots to the pot. Stir to coat. Simmer for 10-15 minutes, or until the vegetables are tender-crisp.
5. Finish: Stir in the fresh lime juice. Taste and adjust seasonings if needed (more soy sauce for saltiness, lime for tang, sugar for sweetness).
6. Serve: Serve hot over cooked Jasmine rice, garnished with fresh cilantro and chopped peanuts.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Calories per Serving: Approx. 450-550 (without rice) | Number of Servings: 4
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