Vegetable-panang-peanut-curry

Vegan tofu panang peanut curry

Spices combine with sweet potato and crunchy peanuts to make this tofu curry a crowd pleaser

By , 24 September 2019

Be the first to rate this recipe

Vegan tofu panang peanut curry
  • Prep: 10 Mins
    plus 3½ hrs slow cooking

  • Serves: 6

Nutritional Info
Each 373g serving contains
  • Energy

    1873KJ

    448KCAL

    22%
  • Fat

    23.9g

    high

    34%
  • Saturates

    7.5g

    high

    38%
  • Sugars

    9.0g

    low

    10%
  • Salt

    0.71g

    low

    12%
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 2tsp rapeseed oil
  • 2 onions, chopped
  • 1 clove garlic, chopped
  • 2tsp garam masala
  • ½tsp chilli flakes, crushed
  • 396g Cauldron Organic Tofu, drained and cubed
  • 125g crunchy peanut butter
  • 50g tomato purée
  • 1 medium sweet potato, peeled and cubed
  • ½ vegan stock cube, made up to 200ml
  • 400ml Asda Reduced Fat Coconut Milk
  • 1tbsp cornflour
  • 200g pak choi, halved
  • 300g Amoy Straight To Wok Rice Noodles
  • 30g unsalted peanuts, chopped
  • 1 spring onion, shredded
  • 1 lime, sliced
  • 1 red chilli, sliced
Method
  • Heat the oil in the frying pan and cook the onions for 5 mins, until soft but not browning. Add the garlic and cook for 1 min.

  • Stir in the garam masala and crushed chillies. Add the tofu cubes and cook over a low heat for 3 mins, stirring often. Add the peanut butter and tomato purée and continue stirring until evenly mixed.

  • Transfer the mixture to the slow cooker, add the sweet potato, vegan stock and coconut milk, then mix to combine. Cook on medium for 2-3 hrs.

  • Mix the cornflour with 2tbsp cold water. Stir into the curry, then add the pak choi to the slow cooker and cook for a further 30 mins on medium until thickened.

  • Heat the rice noodles according to the pack instructions and divide between 6 plates. Spoon over the curry, and garnish with peanuts, spring onion, slices of lime and red chilli before serving.