This post is all about Vegan Thai Peanut Vegetable Curry
Let’s talk about this curry!
I don’t know about you but curry is always a comforting meal I look forward to. Give me a hot bowl of jasmine rice and a big scoop of all the veggies covered in this creamy peanut sauce. Yeah, I’m set with that. Of course, you can’t forget about all the toppings. Sprinkle on some fresh cilantro, chile peppers, and crunchy roasted peanuts. There’s just something about the deep flavor combinations when you get all these ingredients together. MMMMMmmm!
But wait, there’s more! The crispy tofu really finishes off this dish. If you aren’t a fan of tofu you can skip it or use plant-based faux meat or tempeh or something.
Are you new to peanut curry? If you like curry but have yet to try a peanut curry than I don’t know what to tell you, you haven’t lived. I can honestly put peanut sauce on almost anything. I’ve made Thai peanut pizza, noodles, salad, etc…. It’s clearly a favorite over here.
Make this recipe as your next weeknight dinner for yourself or for a group. You can skip the rice and cook some rice noodles if that’s what you’re feeling. It saves really well for leftovers too! You could make it for a to-go lunch for work, classes, school, or whatever you have going on.
FAQS for how to make Vegan Thai Peanut Vegetable Curry:
Can I make this Thai peanut sauce with powdered peanut butter to lower the fat?
Absolutely. Replace the 1/4 cup of peanut butter and 1 tablespoon of coconut sugar with 1/2 cup powdered peanut butter and about 1/4 cup water.
What is Thai peanut sauce?
Thai peanut sauce is a thick and creamy curry sauce typically made with peanut butter and coconut milk. It can be made mild or spicy.
What does peanut curry taste like?
Peanut curry has a mixture of flavors. It’s creamy, nutty, rich, and usually spicy with a hint of sweet and sour. It is made with spices such as garlic and ginger.
How can I make this recipe for someone with a peanut allergy?
Very simple, you can make this recipe with almond butter and it’s completely delicious. If you need a completely nut free version then tahini will also work and be yummy.
Ingredient substitutions for Vegan Thai Peanut Vegetable Curry
I like using unsweetened crunchy peanut butter in this curry but any type will work. If you use a sweetened peanut butter skip the coconut sugar in the recipe to avoid making the curry too sweet. For peanut allergies or lower fat versions see FAQs above.
If you don’t like tofu you can simply leave it out or replace with tempeh or faux vegan meat. If you aren’t vegan/vegetarian feel free to add whatever meat you like.
If you aren’t a fan of rice this recipe works great served mixed with rice noodles. If you do like rice you can try serving this with any kind, brown, basmati, jasmine, black, wild….
Soy sauce can be substituted with tamari or coconut aminos to make this recipe gluten free.
Chili Garlic Sauce:
You might know it as the red sauce with the rooster on the jar. It’s a pretty common ingredient in most Asian sections at grocery stores. If you prefer using a red curry paste that will work well instead.
How to make Vegan Thai Peanut Vegetable Curry
Step one, bake the tofu. We’re gonna toss the pressed, cubed tofu in a bowl with a mixture of spices and seasoning. Then bake it (or air-fry) until it’s golden and crispy.
For the curry you’ll start by heating up a medium skillet or wok and add 1 teaspoon sesame oil. Then add in the garlic, ginger, onion, red pepper, broccoli, and carrots. You’ll want to stir every so often and use little splashes of vegetable broth to keep things from sticking. Cook the veggies until the carrots are softened. Then you’ll add all of the sauce ingredients and let things simmer and thicken.
After that, you’ll mix in the tofu, grab some freshly steamed rice, and all the toppings you want.
Some helpful things for making this curry:
Flat Bottom Carbon Steel Wok: This is such a great pan to make this in. I love how easy it is to toss things together like a tv chef. Definitely
Tofu Press: This makes crispy tofu a lot easier than trying to press the tofu with a paper towel.
Vegan Thai Peanut Vegetable Curry
Get excited for dinner when you make this warm and flavorful Thai Peanut Curry with fresh steamed rice and fresh toppings!
- 1 package extra firm tofu
- 1 teaspoon sesame oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon dried, ground ginger
- 1/4 teaspoon sea salt
Thai Peanut Curry
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh ginger, minced or use squeezy ginger
- 1 teaspoon sesame oil
- 1 cup carrots, chopped
- 1 red bell pepper, seeded and diced
- 1 1/2 cups broccoli florets
- 1 cup vegetable broth
- 1 tablespoons fresh lime juice or rice wine vinegar
- 1 tablespoon garlic chile paste add more if you like spicier curry
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce (or sub coconut aminos or tamari)
- 1/4 cup natural peanut butter
- 1 tablespoon coconut palm sugar
- white rice, steamed optional
- green chili peppers, sliced
- 1/4 cup roasted, salted peanuts
- 1/4 cup fresh cilantro, chopped
- lime wedges optional
Preheat oven to 375 degrees F. Wrap the tofu in a clean dish towel or paper towels then press it to get it as dry as possible. If you have a tofu press that works even better. Place the tofu on a cutting board and cut into 1 inch cubes.
Put the tofu into a medium mixing bowl and add the spices, sesame oil, and salt. Toss the tofu to coat it evenly.
Transfer the tofu onto a pan lined with foil or parchment paper and put it in the oven to bake for about 15 minutes. After 15 minutes remove from oven and flip the tofu pieces over with a spatula and return to oven for about 15 minutes. Check the tofu for crispiness, if the tofu is still soft bake for 5 minute intervals until crispy. Set aside to cool.
Thai Peanut Curry:
Heat a large saucepan over medium-high heat and add sesame oil, onion, ginger, garlic, red pepper, and carrots, and broccoli. Cook for 2-3 minutes until starting to brown slightly. Add a splash of the vegetable broth to keep the vegetables from sticking. Continue stirring and adding vegetable broth as needed every few minutes until the carrots are soft.
Add the remaining broth, lime juice, chili garlic paste, soy sauce, peanut butter, coconut milk, and coconut sugar to the pan. Bring to a boil, then lower to a simmer and cook for 10 - 15 minutes until thickened.
Season to taste with salt and stir in the tofu. Remove from the heat, sprinkle with chopped fresh cilantro, roasted peanuts, and sliced green chiles Serve with white, basmati, or jasmine rice.
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