Ok ok ok, I’m not reinventing the wheel here. It’s cold…I want comfort food. Sue me?
I’ve been on a HUGE winter soup/curry/noodle obsession lately. I’ve been really enjoying spending some time in the kitchen on a rainy afternoon with some good healthy ingredients and a pot on the stove. I’ve found a bunch of ‘keeper’ recipies that I’d love to share with you, but I’ll have to stick to just one for now.
Without further ado – the curry that has been fed to many a family member and friend, with joyous outcomes… this is my peer review.
I want to preface this with a disclaimer: I didn’t invent this. I’m sure I found it somewhere but I’ve been cooking it for so long now that I wouldn’t know where to look to credit the original chef.
this thing is #vegan #glutenfree #healthy #delicious and, best of all #easyAF… you’ve been warned.
- 1 diced white onion
- 5 cloves garlic (minced)
- 2 cups sliced carrots
- 1 sliced zucchini, sliced
- 1 sliced red capsicum
- 1 tbsp curry powder
- 1 tsp turmeric
- generous grind of salt (I use himalayan pink salt)
- 1/4 cup tomato paste
- 1 1/2 cups vegetable broth (or broth of your choice)
- 1 can coconut milk
- 1 tbsp maple syrup (or any natural sweetener)
- 1/3 cup natural peanut butter
- 1 pack firm tofu, cut into cubes
- 1 cup chopped corriander
- OPTIONAL: rice or quinoa to serve it over
- Add the onion, garlic and carrot to a pot and cook over medium heat in coconut oil, water or broth until they soften (5-10 min).
- Add zucchini and capsicum and stir to combine.
- Add tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine. You can add a dash of water/ broth at this point to help it all mix together.
- Add broth and coconut milk and simmer lightly until the carrots are soft and the curry has thickened (about 20 minutes). Stir occasionally to stop it sticking.
- Stir in the maple syrup, peanut butter, corriander and tofu and cook for a few more minutes until the peanut butter has mixed through and the tofu is warm.
- Optional: Serve with rice or quinoa.
Get your aprons and cutting boards out!
If you try this recipe leave me a comment below and let me know how it goes 🙂