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Thai Peanut Butter Curry

This Thai Peanut Butter Curry is super creamy and comforting. I used cauliflower, tofu and other veggies and served it with rice!
Course Main Course
Cuisine Fusion, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 people
Calories 747kcal
Author Elephantastic Vegan


  • 1 cup rice of your preference
  • 1 1/2 cups water for the rice
  • 1 cup small florets of cauliflower
  • 4 spring onions
  • 2 cups spinach
  • 1 cup soy sprouts
  • 1 block tofu
  • 1 tablespoon peanut butter
  • 1 cup coconut milk
  • canola oil
  • spices: salt and curry powder


  • Cook the rice according to instructions on the package or how you always make it.
  • Wash and cut spring onions and cauliflower. Wash the soy sprouts and spinach. Cut tofu in stripes.
  • Heat oil in a large pan. Toss in the veggies, give the cauliflower a head start.
  • In another pan for the tofu, heat oil, add salt, curry powder and tofu stripes.
  • When the tofu is golden, take it out of the pan.
  • In the now empty pan on low heat, add peanut butter & coconut milk. Whisk until combined.
  • Add the vegetables and tofu to the curry and stir. Let it simmer for a minute or two, then it's ready.
  • Place rice and curry on a plate and enjoy!


Calories: 747kcal | Carbohydrates: 91g | Protein: 28g | Fat: 31g | Saturated Fat: 20g | Sodium: 181mg | Potassium: 1233mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3050IU | Vitamin C: 46.6mg | Calcium: 178mg | Iron: 8.1mg