Vegan Thai Peanut Curry

5 from 11 votes

Made in just one pot, this flavorful peanut curry is a super comforting vegan and gluten-free meal that everyone will love. Each serving provides 25 grams of protein!

Prep Time25

Cook Time20

Total Time45

Course: dinner

Cuisine: thai

Servings: bowls

Calories: 389kcal

Ingredients

2 tablespoons extra virgin olive oil
1 small onion or 2 medium shallots, minced
2 inches fresh ginger peeled and minced
3-4 garlic cloves minced
2 large carrots peeled and sliced
1 red bell pepper cored and sliced
2 tablespoons red curry paste
¼ cup creamy peanut butter see notes
1 13.5 ounce can coconut milk
½ cup broth or water
2 cups chopped broccoli florets
16 ounces super firm tofu cut into 1-inch cubes (optional)
2 tablespoons tamari or soy sauce
1 tablespoon lime juice or rice wine vinegar
fresh cilantro, rice and chopped peanuts for serving

US Customary - Metric

Instructions

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, carrots and bell pepper. Stir and continue to cook for about 5 minutes more.
To the pot, stir in the curry paste, peanut butter and coconut milk then simmer for 5-7 minutes.
Turn off the heat and add the broccoli along with the tofu and water or broth. Cover and allow broccoli to steam until barely softened, for about 5-7 minutes.
Lastly, stir in the tamari, lime juice (and coconut sugar, if desired). Taste test to see if you prefer more of each.
Serve warm with cooked rice, cilantro, lime wedges and/or chopped peanuts as a garnish. Leftovers will keep for up to 3-4 days when sealed in the refrigerator.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. They do not include the rice, lime, cilantro or peanuts.

*If you use unsalted peanut butter without sugar added then you may want to add a tablespoon of coconut sugar (or brown sugar) and possibly more salt, to taste. You can also make this peanut free by substituting almond butter or sunflower seed butter.

Nutrition