Description
A delicious and creamy vegetable coconut curry that is perfect over rice or quinoa.
Ingredients
Scale
- 1 white onion (diced, approx. 2 cups, 300g)
- 5 cloves garlic (minced)
- 2 cups chopped carrots (approx. 300 g)
- 1 small zucchini (sliced, approx. 1 heaping cup)
- 1 red pepper (thinly sliced)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 cup tomato paste (60 g)
- 1 1/2 cups vegetable broth
- 14 oz can light coconut milk
- 1 tbsp pure maple syrup (substitute coconut sugar or other natural sweetener of choice)
- 1/3 cup natural peanut butter (100 g)
- 350 g packaged firm tofu (cubed)
- 1 cup chopped cilantro
- Cooked white or brown rice (for serving)
Instructions
- Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic, and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
- Add the zucchini and red pepper and stir to combine. Add the tomato paste, curry powder, turmeric, and salt and cook for a few more minutes, stirring to combine.
- Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 20 minutes. Stir occasionally as it cooks.
- Stir in the maple syrup, peanut butter, cilantro, and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through. Season with salt and pepper, as needed.
- Serve over basmati, brown rice, or quinoa.
Notes
- Feel free to add other vegetables like spinach or broccoli for extra nutrition.
- This curry can be made ahead and reheated for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg