Creamy vegan Thai red curry with tofu, mixed vegetables and sticky jasmine rice.
A simple thai curry recipe packed with flavour and ready in under 30 minutes. The perfect mid week dinner recipe.
What I love about this recipe is that it’s;
- Rich and creamy- coconut milk and peanut butter add an incredible creamy texture to the curry sauce.
- High in protein- 20g per serving
- Provides 2 of your 5 a day
- Versatile- use any veg you prefer or have in your fridge, babycorn, mushrooms and spinach will also work great!
I’ve made things simple using a ready made Thai curry paste and Jasmine rice pouches from Tesco. Let’s be honest, do any of us have the time to make our own curry paste? I know I rarely do and I like to keep things simple where possible, especially if it doesn’t compromise flavour.
Let me know if you give this one a try. Leave a comment below and say hi!
Thai Red Tofu Curry
Course: DinnerDifficulty: Easy4
servings10
minutes20
minutes481
kcalCreamy vegan Thai red curry with tofu, mixed vegetables and sticky jasmine rice.
Ingredients
500g cooked jasmine rice
290g extra firm tofu, sliced into small pieces
1 small white onion, diced
3 garlic cloves, minced
Small thumb of ginger, grated
100g broccoli florets, thinly sliced
1 red pepper, thinly sliced
250g mangetout
60g red Thai curry paste
400ml light coconut milk
40g smooth peanut butter
1 vegetable stock cube
1 tbsp soy sauce
100ml water
tsp honey or maple syrup
juice of 1 lime
To serve-
Handful of blanched peanuts, chopped
Handful of fresh coriander, chopped
Directions
- Heat a wok on a medium heat, spray with olive oil spray and add the chopped tofu, cook for 5-6 minutes until golden, then set aside.
- In the same wok add a little extra olive oil spray, then add the diced onion and sauté for 5 minutes until soft.
- Add the garlic and ginger and cook for 30 seconds before adding the broccoli, pepper and mangetout, cook for 5 minutes stirring occasionally until slightly softened.
- Stir in the red Thai curry paste, peanut butter, soy sauce, coconut milk and water, then crumble in the stock cube and bring to a gentle simmer for 5 minutes until slightly thickened.
- Add the tofu, lime juice and honey and stir to combine.
- Heat the rice as per packet instructions then serve the curry on top of the sticky rice with some crushed peanuts and coriander.
Notes
- Storing – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat gently over the stove or in the microwave.
- Per serving Kcal 481 Carbs 57 Fat 19 Protein 20g (Nutrition can vary based on different brands)
