Vegan Thai Peanut Curry
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
471 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Thai Peanut Curry
Description
This Vegan Thai Peanut Curry features tofu cubes marinated in a mixture of soy sauce, warm spices such as cinnamon, turmeric, cumin, coriander, paprika, and sugar, which infuses the tofu with layered flavor. The curry base is prepared by sautéing garlic, onion, red chilies, ginger, and carrot before blending with vegetable stock, peanuts or peanut butter, soy sauce, sugar, and coconut milk into a creamy sauce.
The tofu and assorted chopped vegetables cook briefly in this sauce until the vegetables begin to brown and the flavors meld. Optional kaffir lime leaves add an aromatic note. The resulting curry is rich and creamy with a balance of savory, sweet, and spicy elements, complemented by crunchy tofu and tender vegetables.
Garnishing with fresh cilantro, chili flakes, or crushed peanuts adds contrast in texture and freshness. This recipe is a hearty vegan option featuring layered spices and creamy peanut flavor achieved through blending and careful marination.
Ingredients
Marinated Tofu
- 17 oz tofu extra firm or firm
- 2 tablespoon soy sauce
- ½ teaspoon cinnamon
- ½ teaspoon Turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon paprika sweet
- 1 teaspoon sugar
Thai Peanut Curry
- 2 garlic finely chopped, cloves
- 1 onion finely chopped, small
- 2 red chilies chopped
- 1 ginger grated or finely chopped, thumb size piece
- 1 carrot finely chopped, small
- 2 cups vegetable stock or water
- 3 oz peanuts or peanut butter
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 ½ cup coconut milk
- vegetables chopped, of your choice
- 2 kaffir lime leaves optional
Instructions
- Marinate the tofu. Cut the tofu block into cubes and prepare the marinade. Mix in a small bowl soy sauce, cinnamon, turmeric, cumin, coriander powder and sugar. Add the marinade onto the tofu, mix with your hands or a spoon and leave marinating while you prepare the rest of the ingredients.
- Heat some oil in a pan and add the garlic, onion, red chillies, ginger and carrot. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer into a big blender jug.
- Add the vegetable stock, crushed peanuts or peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce.
- Using the same pan or pot used before, add some more oil if needed, heat the oil and add the tofu and chopped vegetables of your choice.
- Cook for a couple of minutes until the vegetables start to golden. Pour the peanut sauce and coconut milk. Optionally, add the kaffir lime leaves. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.
Notes
- Garnish the curry with fresh cilantro, chili flakes, or crushed peanuts to add texture and brightness to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 1370mg | 57% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3280IU | 66% |
| Vitamin C | 37mg | 41% |
| Calcium | 216mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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