Making Thyme for Health · by Sarah Rotavera★ 5.0 (11)
Vegan Thai Peanut Curry
NUTRITION · PER SERVING45M COOK
CAL 49%·PRO 61%
CARBS 111G46% OF CAL
9G FIBER13G SUGAR89G OTHER
FAT 48G44% OF CAL
23G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pot curry made with coconut milk, peanut butter, and tofu, loaded with vegetables and flavored with Thai curry paste. Comfort food that's naturally vegan and provides substantial protein.
mainthaicurrytofu🍲 stockpotdairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons extra virgin olive oil
- 1 small onion (or 2 medium shallots, minced)
- 2 inches fresh ginger (peeled and minced)
- 3-4 garlic cloves (minced)
- 2 large carrots (peeled and sliced )
- 1 red bell pepper (cored and sliced)
- 2 tablespoons red curry paste
- ¼ cup creamy peanut butter (see notes)
- 1 13.5 ounce can coconut milk
- ½ cup broth or water
- 2 cups chopped broccoli florets
- 16 ounces super firm tofu (cut into 1-inch cubes (optional))
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon lime juice (or rice wine vinegar)
- fresh cilantro, rice and chopped peanuts for serving
At a glance
PER SERVING · TIME 45M
CAL 49%·PRO 61%
CARBS 111G46% OF CAL
9G FIBER13G SUGAR89G OTHER
FAT 48G44% OF CAL
23G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 971mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1353mg
- Calcium
- 220mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.