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…

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!

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!
5 from 5 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 tbsp Peanut Butter
  • 2 tsp Red Curry Paste
  • 1 Lime
  • 2 tsp Ginger grated
  • 2 tsp Soy Sauce
  • 1 tsp Sugar
  • 1 Red Pepper sliced
  • 300 g Tenderstem Broccoli

Instructions

  • Press the tofu by placing under something heavy (I used a heavy skillet or some tins of foor) for at least 10 minutes then cut into cubes. 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, 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!

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5 Comments

  • Reply
    Chef Mireille
    27/10/2019 at 1:10 AM

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

  • Reply
    Laura | Wandercooks
    27/10/2019 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
    Beth
    27/10/2019 at 5:24 AM

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

  • Reply
    Anjali @ The Picky Eater
    27/10/2019 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
    Adrianne
    27/10/2019 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!

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