Thai Peanut Curry With Veggies, Tofu and Pineapple

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I was inspired to create this peanut curry while in Kona on the Big Island of Hawaii. A Thai restaurant there made this so well, I just had to create my own!

The Grub: Serves 4

2 tbsp olive oil or coconut oil

1 large onion, chopped

1/2 350-gram package extra firm tofu, cubed

3 cups vegetable stock

1 tbsp red curry paste (ensure it’s plant-based)

1 tbsp curry powder

1/2 cup natural peanut butter

2 large carrots, sliced

1 cup green cabbage, chopped

1 1/2 cups diced pineapple (fresh or canned)

1 1/2 cups broccoli, chopped into 1” florets

2 bay leaves

1/2 tsp ground black pepper

1 can (15 ounce) coconut milk

1 cup fresh basil, chopped

4 cups cooked jasmine or brown rice

The How To:

In a large saucepan over medium heat, cook onion in oil for 3 – 5 minutes, until turning

translucent. Add tofu and cook for another 2 – 3 minutes. Add vegetable stock, curry paste, curry powder, and peanut butter. Stir to ensure curry paste and peanut butter distribute evenly. Add carrots, cabbage, pineapple, broccoli, bay leaves, and black pepper.

Cover and cook for 15 minutes, or until veggies are soft when pierced with a fork. Remove bay leaves, and stir in coconut milk. Let heat through for a minute or two, then serve over rice. Top with fresh basil.

Guest post from:

Karina Inkster, MA, PTS

Owner and Head Fitness Nut

Ki Health & Fitness

Follow her on Twitter and Facebook!

~The Vegan Project

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