Easy red /yellow peanut butter curry

This blog is all about making your plant based cooking life easy.

So if you don't feel like cooking curry from scratch ,try just some curry paste.

I really like the taste of this edeka's curry paste and they are usually vegan.

I attached the pictures of the ingredients for your reference.

This tomato paste is Italian ingredient, but I particularly like it because it adds a flavor similar to that of Thai basil.

How to make this curry

Ingredients for 3 servings

1tbsp curry paste (yellow or red )

1tbsp olive oil

1tbsp brewer's yeast =for an GF option add GF nutritional yeast

4g salt

5 Lime leaves (dried) or some lime juice

150ml coconut milk (max 250ml)

150ml water

100g fresh tomatoes (chopped)

300g vegetables of your choice

(carrot, onion, red bell pepper, zucchini ,sweet potatoes etc )

200g protein of your choice ( tofu,tempeh,beans,etc)

25g peanut butter

15g tomato paste with basil

15g mushroom sauce(or light soy sauce with sugar)

Fresh herbs, sesame chili sauce (optional)

Rice

1cup basmati rice

1/2 cup orzo

3 cups water

(Preparation )

Rinse your rice with clean water and strain it.

Add water and rinsed rice and dried orzo in a pot.

Bring it to a boil, let it simmer over medium heat for 15mins.

Let it steam over very low heat 5-10mins with a lid.

The rice will be cooked perfectly while you are cooking the curry sauce.

Slice tofu and the vegetables of your choice.

Here is my example.

I usually dice my sweet potatoes just like the tofu for this dish.

STEP 1

Warm some olive oil on a frying pan.

Fry diced tofu until golden.

(It takes about 8 minutes in total)

And set aside.

STEP2

After removing the tofu from the pan.

You can sauté onion slices and root vegetables such as carrots and potatoes on the same pan without adding extra oil.

Sauté until onions become almost translucent.

Carrots and sweet potatoes are still crunchy here but no worries.

STEP３

Add curry paste, tomato paste with basil and the mushroom sauce.

Saute all pastes until fragrant.(only for 1-2minutes)

STEP 4

Add water and fresh tomatoes before the pastes get burnt.

And bring it to a boil.

STEP 4

Add the rest of the vegetables and 5g of salt and brewer's yeast.

I add brewer's yeast to most dishes to enrich the flavour and increase nutritional value.But it's optional.

STEP5

Ideally cover the pan with a lid.

Let it cook over medium heat for about 5mins.

STEP 6

Add coconuts milk and lime leaves in the sauce.

Let it cook over medium heat for another 5mins with a lid.

STEP 7

Add peanut butter at the end to thicken the sauce.

Finally stir in fried diced tofu.

And the curry is done.

You can remove the lime leaves.

Serve curry with steamed rice:)

If you want to add a nice red hue this is the oil I drizzled for this sample dish.

Tofu can be served as a topping.

I usually use Edeka's natural tofu.

This one was Edeka's almond sesame tastes also good as topping.