Vegan Thai Peanut Butter Curry

With Carrots, bell peppers and zucchini :)

Marinated Tofu (totally optional)

17 oz tofu
2 tablespoon soy sauce

½ teaspoon cinnamon

½ teaspoon turmeric

1 teaspoon cumin

1 teaspoon coriander powder

1 teaspoon sweet paprika

1 teaspoon sugar

Thai Peanut Curry

2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped (optional)
1 thumb-piece ginger grated or finely chopped
1 small carrot finely chopped
2 cups vegetable stock or water
3 oz peanuts or peanut butter

1 tablespoon soy sauce

1 can coconut milk

Chopped vegetables of your choice

Directions:

1. IF you want to marinate the tofu, do this first! I have made it both ways (marinating and not marinating) both turn out phenomenal! Cut the tofu into cubes, and mix with all ingredients listed for the marinade. Set aside.

2. Heat some oil in a pan (I love ghee) and add the garlic, onion, red chillies (optional), 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, blend well!

3. Add vegetable stock, peanuts or peanut butter, and soy sauce. Blend again. 

4. Transfer the tofu and chopped veggies to the pan you used and cook for a few minutes (5 - 10 depending on veggies used) 

5. Pour peanut sauce over tofu and veggies, add the can of coconut milk. Simmer together for 10-12 minutes 

6. Serve over rice, and enjoy :)

Garnish with fresh cilantro, chilli flakes or crushed peanuts.

Veggie note: carrots, bell peppers, broccoli, cauliflower, potatoes, corn, peas, zucchini etc