This delicious vegan panang curry is quick and simple to prepare in under 30 minutes using pantry staples, and it’s a favorite among everyone who tries it!
INGREDIENTS
- 1 white onion, diced (about 2 cups or 300g)
- 5 cloves garlic, minced
- 2 cups chopped carrots (about 300g)
- 1 small zucchini, sliced (about 1 heaping cup)
- 1 red bell pepper, thinly sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 cup tomato paste (60g)
- 1 1/2 cups vegetable broth
- 14 oz can light coconut milk
- 1 tbsp pure maple syrup (or substitute with coconut sugar or another natural sweetener)
- 1/3 cup natural peanut butter (100g)
- 350g firm tofu, cubed
- 1 cup chopped cilantro
- Cooked white or brown rice, for serving
INSTRUCTIONS
- In a large skillet, heat 2 tbsp of oil, water, or broth over medium heat. Add the diced onion, garlic, and chopped carrots. Cook for 6-7 minutes, stirring frequently, until the vegetables soften and become fragrant.
- Add the zucchini and red pepper, stirring to combine. Then, add the tomato paste, curry powder, turmeric, and sea salt, and cook for a few more minutes.
- Pour in the vegetable broth and coconut milk, then simmer gently for about 20 minutes, or until the carrots are tender and the sauce thickens. Stir occasionally.
- Stir in the maple syrup, peanut butter, cilantro, and tofu cubes. Cook for an additional few minutes until the peanut butter is fully incorporated and the tofu is heated through. Adjust the seasoning with salt and pepper to taste.
- Serve the curry over basmati, brown rice, or quinoa.
Notes: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warm.
