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–+ servings
A vibrant bowl of tofu and vegetable curry, perfect for Clean Eating Dinner Recipes Made Easy.

Quick Vegan Peanut Curry with Tofu

This recipe provides a quick and simple vegan curry that is ready fast. It uses tofu and fresh vegetables for a nutritious dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 1/4 cup vegan butter
  • 1/2 green bell pepper, thinly sliced
  • 2 scallions, thinly sliced, white and green parts kept separate
  • 2 garlic cloves, thinly sliced
  • 2.5 tablespoons vegan red curry paste
Curry Liquid and Flavor
  • 1 medium zucchini, diced
  • 1 medium carrot, diced
  • 1.5 cups unsweetened full-fat coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons unflavored vegan protein powder
  • 2 tablespoons natural unsweetened peanut butter
  • 4 drops liquid stevia
  • 1 teaspoon sea salt
  • to taste Freshly ground black pepper
Additions and Garnish
  • 16 ounces extra-firm tofu, cut into medium dice
  • 1 cup baby spinach
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 4 tablespoons coconut oil, melted For drizzling

Equipment

  • Large pot

Method
 

  1. Melt the butter in a large pot over medium heat. Add the bell pepper, scallion whites, and garlic. Cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.
  2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.
  3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.
  4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the reserved scallion greens and more cilantro for serving.

Notes

You can substitute other firm vegetables for the zucchini and carrot if you prefer. Adjust the amount of curry paste based on your preference for spice level.

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