Vegan Thai Peanut Curry

Anything peanut flavoured is always a winner and this curry is no different! A tasty meal for the whole family with wok fried vegetables and tofu to top the delicious coconut, peanut sauce.

Ingredients:

4 portions rice, cooked

Marinated tofu:
600g tofu, chopped into bite-sized cubes
3 tbsp soy sauce
1 tsp maple syrup
1 tsp sesame oil

Vegetables:
1 carrot, sliced
1 broccoli, cut into florets
1 can baby corn, drained

Thai Peanut Curry:
4 cloves garlic, crushed
1 onion, diced
1 chilli, chopped
1 inch ginger, grated
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp paprika
500ml veg stock
3 tbsp peanut butter
1 tsp coconut sugar (sub brown sugar)
1 tbsp soy sauce
Optional: 1-2 tbsp vegan fish sauce (I used Culley’s )
400ml coconut milk
Salt to taste

Method:

First marinate your tofu by placing marinade ingredients in a container, adding the tofu and shaking until tofu is coated. Set aside.

Add onion, garlic, chilli and ginger to a large fry pan and fry until soft. Add spices and fry for a minute or two. Add stock, peanut butter, sugar, soy sauce, vegan fish sauce (if using) and coconut milk and simmer for 15 minutes. Season with salt.

Meanwhile cook rice and fry veggies and tofu in a separate pan until golden. Once golden add any remaining marinade to the veg/tofu.

Serve curry, rice and veggies together topped with sesame seeds and coriander.