Vegan Thai peanut curry with tofu

Vegan Thai peanut curry with tofu: a creamy curry with coconut milk, peanut butter, pepper, courgette and coriander – spicy, filling and easy for every day.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 20 g
• Fat: 32 g
• Carbs: 30 g

Ingredients

• 300g tofu
• 400ml coconut milk
• 2 tbsp peanut butter
• 200g courgette
• 1 onion
• 2 cloves of garlic
• 1 tbsp coconut oil
• 1 pepper
• 1 tsp curry paste (vegan)
• 1 pinch of salt
• 1/2 bunch of coriander
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the tofu into cubes, pat dry and fry in the coconut oil until golden brown. Then take it out of the pan for a moment.
2. Soften the onion and garlic in the remaining fat until translucent. Stir in the curry paste and fry briefly until fragrant.
3. Add the pepper and courgette and fry for a few minutes. The veg should still have some bite.
4. Stir in the coconut milk and peanut butter and simmer gently until you have a creamy sauce. Return the tofu to the pan.
5. Season to taste with soy sauce and salt and leave to infuse briefly. Finally, scatter over the coriander.
6. Serve hot, ideally with rice.

Good to know

A curry like this is on the table fast and still tastes like a weeknight dinner with ambition. Creamy, spicy and pleasantly nutty – without complicated steps.

Swaps

Tofu → tempeh (more fibre, slightly stronger flavour); peanut butter → almond butter (provides vitamin E and a milder flavour); soy sauce → tamari (gluten-free with similar seasoning); rice → cauliflower rice (far fewer carbs, more veg)

Allergens

Contains soya and peanuts. For children, keep the spice mild and leave out the coriander if needed; during pregnancy, heat everything through well – curry paste and herbs are usually fine, but it's still worth checking the label of individual ingredients. Contains: gluten (soy sauce).

Dairy-free recipes