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!
Servings 2 people
- 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