Vegan Thai Peanut Curry

This is a dream curry - Click Here for the original recipe

Thai Peanut Curry

5 garlic gloves minced

1 small onion chopped finely

2 red chillies chopped

1 thumb-size piece of ginger grated

1 carrot finely chopped

500ml veg stock

80g peanut butter

2 tsp sugar

1 tbsp soy sauce

400ml coconut milk

Large handful green beans chopped

Small broccoli chopped

2 kaffir lime leaves (optional)

Marinated Tofu

400g Tofu

2 tbsp soy sauce

1 tsp cinnamon

1 tsp turmeric

2 tsp cumin

2 tsp coriander powder

2 tps paprika

1 tsp sugar

1. Marinate tofu: Cut block into cubes and prepare marinade. Mix in a bowl all the spices, soy sauce and sugar. Add tofu to marinade, mix well and leave marinating while preparing rest of ingredients.

2. Heat some oil in a pan and add garlic, onion, chillies, ginger and carrot. Stir fry for a few minutes until onion has softened and vegetables are cooked through then transfer to a blender jug.

3. Add vegetable stock, peanut butter, sugar and soy sauce. Blend all ingredients with a hand held blender until smooth.

4. Heat more oil then add tofu, cook for a few minutes to start browning, then add vegetables of choice. In this case I used green beans and broccoli.

5. Cook for a few minutes until vegetables start to brown a little then add peanut sauce and coconut milk. Bring to simmer and leave simmering for about 15 minutes.

6. In the meantime cook some rice and prep sides like crème fraiche / flatbread / coriander etc.

7. Season curry well and add more sugar if required. I found adding a little more sugar and salt really helped to bring out the flavours!

   (5-6 servings)

   Adapted from Six Hungry Feet Plant Based Recipes Site - Vegan Thai Peanut Curry