Vegan Peanut Butter Curry
This vegan peanut butter curry with veggies and tofu is such a comfort food! Serve it with basmati rice and fresh cilantro.
Servings 2 people
- 1/2 block tofu
- 2 teaspoons canola oil divided
- 1 teaspoon soy sauce
- 1 red onion halved and sliced
- 2 cups cauliflower florets
- 1 carrot sliced
- 2 cups fresh spinach
- 1 tablespoon peanut butter
- 1 cup full-fat coconut milk
- 1/4 teaspoon salt + more to taste
Cut the tofu into slices, then into strips. In a large pan with oil and soy sauce over medium to high heat, add the tofu and let it cook with the lid on (it's splashy!) until it’s brown and crispy. Flip and let it cook on the other side as well. Set the tofu aside on a plate.
Into the same pan, add the onion, carrots, and cauliflower. Add half a cup of water, let it cook with the lid on until the water is gone, then add a splash of oil and let the veggies cook without the lid on until slightly browned. Add the spinach, cook until wilted, then scrape the veggies to the side of the pan.
Add the coconut milk and peanut butter. Stir to combine, then combine the sauce with the veggies.
Lastly, add in the tofu that we made earlier. Combine everything. Add salt.
Serve the curry over basmati rice and add fresh cilantro on top.
Calories: 456kcal | Carbohydrates: 21g | Protein: 17g | Fat: 37g | Saturated Fat: 23g | Sodium: 591mg | Potassium: 945mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7908IU | Vitamin C: 64mg | Calcium: 219mg | Iron: 7mg