02/05/2023
Delicious Tofu Panang Curry
My favourite type of curry, this is a mix of satay and coconut flavours. Not too spice but with plenty of vegetables and served with brown rice or quinoa, this makes for a delicious healthy family dinner..
INGREDIENTS:
1 onion, diced
5 cloves garlic, minced
2 cups chopped carrots
1 zucchini, sliced
1 red pepper, thinly sliced
1 tbsp curry powder
1 tsp turmeric
1 tsp sea salt
1/4 cup tomato paste
1 1/2 cups vegetable broth 1 can coconut milk
1 tbsp pure maple syrup (substitute coconut sugar or other natural sweetener of choice)
1/3 cup natural peanut butter 1 350g pack tofu, cubed
Cooked white or brown rice, for serving
Method
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, adding a bit more cooking liquid if the pan is drying out.
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 is thick and creamy, about 20 minutes. Stir occasionally as it cooks
Stir in the maple syrup, peanut butter, and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through
Serve over basmati, brown rice or quinoa
