Ingredients
Peanut Sauce:
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 3 Tbsp Peanut Butter
- 1/4 Cup Plant-based Milk
- 2-3 Red Chillies soaked in water for 15-20 minutes
Curry:
1/2 Tsp Vegan Butter
- 1/2 Tsp grated Ginger and Garlic
- 1 Onion
- 1 Red Bell Pepper (Small)
- 1 Cup Spinach
- Mushroom and Bok Choy
- Tofu 6-8 cubes
- 1 cup Coconut Milk
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Curry Masala Powder
- 1/2 Cup Water
Directions
Add Vegan butter. Saute ginger, onion, bell pepper and spinach.
Add in the Mushrooms, Bok Choy and Tofu.
Add Peanut Sauce (Blend all the Peanut Sauce ingredients for the sauce).
Add Coconut Milk, Black pepper and Masala powder.
Add water and let the curry cook for 5-8 minutes.
Recipe Note
This curry is so full of vegetables that it can easily be served as a one-pot meal. For a
restaurant-worthy home-cooked meal, serve a warm bowl of Thai curry with a side of
basmati rice or cauliflower rice and a garnish of fresh cilantro, crushed peanuts, and black
sesame seeds. This Thai peanut curry dish has the added benefit of being quite adaptable. If
you don't have particular vegetables on hand, swap the vegetables, and adjust the cooking
time for alternative vegetables.
Tips: This curry will keep in the fridge for five days. When reheating the pot, add a splash of
water to keep it from becoming too thick.
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