eat your way
Head Chef of 'Thai Bar', Leominster, Ash Jones,
inspires this recipe
Vegan Thai Peanut Curry
Words and Pictures by Kirsty Meers
If we’re talking comfort food, for us, curry is always up there. Warming, spicy and packed full of flavour, and with this recipe, it couldn’t be simpler.
The key to this dish is the fresh vegetables, like tender stem broccoli, sugar snaps, mangetout and fine beans, thrown in at the end to maintain that all important crunch.
Depending on your preferences, you can dial the spice up or down, making this curry perfect for pleasing the whole family. This curry can also be frozen in batches, making meal prep a breeze.
Prep time – 15 mins
Cook time – 20 mins
Total time – 35 mins
Serves 4
Difficulty – easy
Ingredients
Marinated Tofu
500 g tofu extra firm or firm
2 tablespoon soy sauce
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon smoked paprika
1 teaspoon sugar
Thai Peanut Curry
2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped
1 thumb-piece ginger grated or finely chopped
30 g peanut butter
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon warm water
400 ml coconut milk
Chopped vegetables of your choice – we like broccoli, sugar snaps and fine beans
Instructions
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Marinate the tofu. In a Tupperware box, mix together the soy sauce, cinnamon, turmeric, cumin, coriander powder and sugar, add the tofu and shake well to fully coat the tofu in the marinade. Leave this to marinade while you chop the vegetables.
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Heat some oil in a large sauce pan, then add the garlic, onion, red chillies and ginger. Stir fry for a couple of minutes until the onion has softened. Add in the tofu, and fry off for a few more minutes.
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In a small bowl, add peanut butter, soy sauce, sugar and warm water, mix together until the peanut butter has loosened and become more viscous.
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Add the coconut milk to the pan, give it a stir to incorporate and then add in the fresh vegetables
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Stir in the peanut sauce and leave to simmer for 10-15 mins. Garnish with fresh coriander, chilli flakes or crushed peanuts and serve with rice.