Vegan Panang Curry
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (4)

Vegan Panang Curry

NUTRITION · PER SERVING45M COOK
CAL 38%·PRO 40%
CARBS 78G41% OF CAL
10G FIBER58G OTHER10G TOTAL SUGAR
FAT 43G52% OF CAL
23G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan curry with tofu, peppers, and potatoes in a coconut and peanut butter sauce. Aromatic and creamy with a balance of heat and richness.

mainthaicurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons vegetable oil, (divided)
  • 1 medium onion, (diced)
  • 1 medium red bell pepper, (sliced into strips)
  • 1 medium orange bell pepper, (sliced into strips)
  • 4 tablespoons vegan Panang curry paste, (plus up to 2 additional tablespoons, to taste)
  • 2 tablespoons creamy natural peanut butter
  • 1 (13.5 once/400 ml) can full-fat coconut milk
  • 1 medium russet potato, (scrubbed and diced (about 1/2 inch))
  • 8 ounces super-firm tofu, (diced (about 1/2 inch))
  • 1 tablespoon lime juice, (plus more to taste)
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/4 cup roasted and salted peanuts, (roughly chopped)
  • 1/2 cup fresh basil leaves, (roughly chopped)
  • Cooked rice, (for serving)
PREP
15M
SODIUM
1533MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.