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    Home » Recipes » Recipes

    26/10/2019 Dairy Free Recipes

    Peanut Curry with Tofu & Broccoli

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    Vegan peanut curry is made with a mixture of Thai curry paste and coconut milk for a creamy sauce which is perfect with crispy tofu. This peanut butter curry is such an easy dinner!

    I've said it before and I'll say it again...curries are just the perfect weeknight dinner ✨

    Overhead shot of peanut curry with broccoli and tofu on a marble background

    Side on shot of peanut butter curry topped with herbs on a marble surface

    I've gotta say this curry is one of the easiest I've made. Once you've fried up the tofu nice and crispy (a non-essential but delicious step), then you chuck everything else in the pot and simmer for a few minutes until the veggies are cooked through. 

    I like mine served with boiled rice and a spritz of extra lime and OMG it's unbelievable how much flavour you get from these simple ingredients. 

    If you prefer you could serve it with another grain of your choice or even on its own as more of a soup-like deal. However you have it, I promise it'll be delicious and will be a dream for leftovers too.

    Overhead shot of creamy curry with tofu and veggies

    Blue bowl of veggie curry with peanut sauce and rice

    Why we love this peanut curry...

    It's an easy vegan recipe which uses plenty of vegetables and nice crispy tofu.

    This curry is healthy thanks to all the veggies, the protein packed tofu and spices.

    You can customise this recipe however you like. You can add any veggies you've got lying around or you can try a different protein.

    It's so incredibly easy to throw this curry together on a weeknight and you can keep all of the basics of the sauce on hand so that you can make it any time.

    White pot of peanut curry with tofu on a marble surface

    Overhead shot of peanut butter curry with broccoli and rice

    Peanut Butter Curry Ingredients

    Tofu: Make sure to press it before cutting into cubes to make sure it gets brown and crispy

    Coconut Milk: Try and get full fat for a creamier sauce

    Peanut Butter: Crunchy or smooth will both work

    Red Curry Paste: You can adjust how much you use to control the spice levels

    Lime: This adds some much needed freshness and zing

    Ginger, Soy Sauce and Sugar

    Veggies: I went for red pepper and Tenderstem broccoli but you could use whatever you like

    Blue bowls of peanut vegetable curry with rice on a marble surface

    Peanut butter curry in a blue bowl on a marble background

    How to make peanut vegetable curry?

    Prep the tofu: Press the tofu for at least 10 minutes then cut into cubes. Toss in cornflour and then fry until crispy on all sides.

    Make the curry sauce: Put the coconut milk in the pot and add the peanut butter, curry paste, lime, ginger, soy sauce and sugar. Heat until combined.

    Add the vegetables: Add the pepper and broccoli and bring to a simmer until the vegetables are slightly softened the add the tofu back to the curry. Serve with rice.

    Equipment you need to make this recipe...

    [amazon_link asins='B00VWMETF2,B01698J0RU,B00151WA06' template='ProductCarousel' store='thecoorep-21' marketplace='UK' link_id='f52a3528-6eb4-419d-8c39-559d83072d8a']

    Overhead shot of peanut curry with tofu and coriander

    Blue bowls of peanut tofu curry with broccoli on a marble surface

    Want more? Try these other curry recipes!

    • Instant Pot Vegetable Korma
    • Cauliflower Lentil Curry with Spinach
    • Restaurant Style Rogan Josh
    • Tofu Curry with Coconut Cashew Sauce
    • One Pot Pumpkin Curry
    • Chickpea and Spinach Curry
    • Thai Prawn Curry
    • Creamy Cauliflower and Chickpea Curry
    Overhead shot of peanut butter curry with broccoli and rice

    Peanut Curry with Tofu & Broccoli

    Vegan peanut curry is made with a mixture of Thai curry paste and coconut milk for a creamy sauce which is perfect with crispy tofu. This peanut butter curry is such an easy dinner!
    4.78 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 413.91kcal
    Author: Amy Fulwood

    Ingredients

    • 400 g Tofu
    • 2 tbsp Cornflour
    • Vegetable Oil
    • 1 400g tin Coconut Milk
    • 4 tablespoon Peanut Butter
    • 2 teaspoon Red Curry Paste
    • 1 Lime
    • 2 teaspoon Ginger grated
    • 2 teaspoon Soy Sauce
    • 1 teaspoon Sugar
    • 1 Red Pepper sliced
    • 300 g Tenderstem Broccoli
    UK Measures - US Measures

    Instructions

    • Press the tofu by placing under something heavy (I used a heavy skillet or some tins of food) for at least 10 minutes then cut into cubes. Toss the tofu in the cornflour in a large bowl until coated. Heat a drizzle of oil in a large pot and fry the tofu until browned on all sides. Set aside on a paper towel lined plate.
    • Pour the coconut milk into the pot and add the peanut butter, curry paste, ginger, soy sauce, sugar and juice of half the lime. Heat until the peanut butter and curry paste have melted into the sauce.
    • Add the pepper and broccoli to the sauce and cook for a couple of minutes until slightly softened then add the tofu back to the curry. Serve with rice and the other half of the lime sliced into wedges.
    Nutrition Facts
    Peanut Curry with Tofu & Broccoli
    Amount Per Serving
    Calories 413.91 Calories from Fat 307
    % Daily Value*
    Fat 34.11g52%
    Saturated Fat 21.19g106%
    Sodium 260.09mg11%
    Potassium 403.7mg12%
    Carbohydrates 17.02g6%
    Fiber 2.95g12%
    Sugar 4.55g5%
    Protein 15.73g31%
    Vitamin A 1325.22IU27%
    Vitamin C 44.08mg53%
    Calcium 158.91mg16%
    Iron 5.17mg29%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for peanut curry with text overlay

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    Reader Interactions

    Comments

    1. Chef Mireille says

      October 27, 2019 at 1:10 am

      5 stars
      love the idea of this curry. It's like satay sauce transformed into a hearty complete meal.

      Reply
    2. Laura | Wandercooks says

      October 27, 2019 at 1:11 am

      5 stars
      Such a good idea to coat the tofu in cornflour and fry! Absolutely delish, I love a curry packed with veggies 🙂

      Reply
    3. Beth says

      October 27, 2019 at 5:24 am

      5 stars
      I will always clean the bowl of all things peanut butter and coconut milk! This looks fabulous!

      Reply
    4. Anjali @ The Picky Eater says

      October 27, 2019 at 5:28 am

      5 stars
      I absolutely loved this recipe!! It was rich and hearty, and pleased even the meat eaters at my dinner table!

      Reply
    5. Adrianne says

      October 27, 2019 at 8:45 am

      5 stars
      I haven't had dinner yet and this looks so good that I wish I was having it!! The rice, the tofu, the sauce, yum, it all sounds delicious. I can't wait to try it. Cheers!

      Reply
    6. Alex says

      June 19, 2020 at 9:27 am

      Hey Amy, this recipe was delicious but the ginger and the cornflour aren't actually in the method, just the ingredients and your narrative explanation, which doesn't show up when you print the recipe. It made for a bit of a struggle when cooking. I thought you'd want a heads up. Thanks for all your hard work and recipe creation!

      Reply
      • Amy says

        June 20, 2020 at 11:48 am

        Hi Alex, thanks so much for letting me know, I have updated the recipe. Glad you enjoyed it anyway 🙂

        Reply
    7. Colleen says

      October 22, 2020 at 4:35 pm

      5 stars
      Delicious!! I've been wanting to make peanut curry for ages but didn't realize it could be this simple! Thanks 🙂

      Reply

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    Hello! I’m Amy Fulwood. Recipe creator and photographer here at TheCookReport.co.uk.

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