Vegan Panang Curry with Tofu


  • 1 white onion, diced
  • 5 cloves garlic, minced
  • 2 cups carrots, chopped
  • 1 small zucchini, sliced
  • 1 red pepper, thinly sliced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ¼ cup tomato paste
  • 1 ½ cups vegetable broth
  • 1 15 ounce can light coconut milk
  • 1 tablespoon pure maple syrup
  • ¼ cup natural peanut butter
  • 1 packaged firm tofu, cubed
  • Rice
  • Salt & pepper


  1. Add oil and broth to a large skillet with the diced onion, garlic, and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
  2. Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
  3. Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
  4. Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it is thick and creamy, about 20 minutes. Stir occasionally as it cooks.
  5. Stir in the maple syrup, peanut butter, and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
  6. Serve over rice.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s