Punchy Peanut Curry

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Instructions:
Ingredients:
  • 1 tbsp olive oil (optional)
  • 2 red onions, cut into chunks
  • 3 garlic cloves, minced
  • Thumb-sized piece of fresh ginger, peeled and minced
  • 1 red chili, deseeded and finely chopped
  • 1 tbsp curry powder
  • 1 tsp dried thyme
  • 2 tsp sea salt
  • 1 small butternut squash, peeled, deseeded, and cubed
  • 1 red bell pepper, diced
  • 2 tbsp tomato purée
  • 1 x 280g (10oz) block firm tofu, cubed
  • 2 tbsp crunchy peanut butter
  • 1 x 400ml (14 fl oz) can coconut milk
  • Handful of fresh coriander (cilantro), roughly chopped

To Serve:
  • Rice
  • Spring onions (scallions), chopped
  • Lime wedges

Method:
  1. Preheat & Prepare Tofu: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Pat the tofu cubes dry with kitchen paper, place them on the baking sheet, and bake for 15 minutes until golden.
  2. Sauté Aromatics: Heat a large non-stick saucepan over medium heat. Add olive oil (if using), then add the onions, garlic, ginger, and chili. Sauté for about 4 minutes until the onions are soft and fragrant. Stir in the curry powder, thyme, and salt, and cook for another 2 minutes.
  3. Cook the Vegetables: Reduce the heat to low and add the butternut squash, bell pepper, tomato purée, and 240ml (1 cup) water. Cover with a lid and let it simmer for at least 12 minutes, stirring occasionally, until the squash is tender.
  4. Add Peanut Butter & Coconut Milk: Stir in the peanut butter and coconut milk until well combined.
  5. Combine Tofu & Coriander: Remove the baked tofu from the oven and stir it into the curry along with the chopped coriander (cilantro).
  6. Final Simmer & Serve: Let the curry bubble for another 10 minutes, tasting and adjusting seasoning as needed. If the curry is too thick, add a little more water.
  7. Garnish & Enjoy: Serve the curry with rice, garnished with chopped spring onions and lime wedges.
Tags:

Tags:

Dinner plant-based vegan dairy-free gluten-free high-protein peanut butter tofu