Go Back
plant-based Vietnamese peanut curry

Plant-based Vietnamese Peanut Curry

A satisfying and soothing curry dish with peanut butter and lots of veggies and tofu
Prep Time 30 mins
Cook Time 1 hr
Cuisine Vietnamese
Servings 4 people

Equipment

  • Wok

Ingredients
  

  • 1 1/2 inch fresh ginger sliced
  • 1 tbsp coconut oil
  • 1 tbsp curry powder
  • 1 1/2 tsp coriander seeds ground
  • 1 can coconut milk
  • 1 1/2 carrots
  • 1 pck. tofu natural
  • 1 handful cherry tomatoes
  • 1/2 zucchini
  • 1 small sweet potato
  • 4 tbsp peanut butter natural, unsweetened
  • 1 tbsp lime juice
  • 1 tbsp coconut sugar
  • 1 tbsp fish sauce
  • 1 tsp paprika powder
  • dash of tumeric
  • salt
  • pepper

Instructions
 

  • Chop veggies, sweet potato, and tofu.
  • Saute ginger in coconut oil.
  • Add curry powder and coriander seeds and fry everything until you smell roast aroma.
  • Stir in the coconut milk and bring to a boil.
  • Reduce to a simmer and add veggies, sweet potato, and tofu.
  • Stir in unsweetened peanut butter, coconut sugar, lime juice, and fish sauce.
  • Add paprika powder, tumeric, salt, and pepper to your liking. You can also add some cayenne pepper if you feel extra spicy.
  • Let simmer on low heat for about 30 minutes.
  • Stir again before serving.
  • It tastes amazing when served with brown rice but you can also enjoy it pure or with quinoa.