Vegan Panang Curry with Tofu

RUNNING ON REAL FOOD(2)
Ashley: "This is the second time I’m making it and it is a…" Read More
16Ingredients
30Minutes
340Calories

Ingredients

US|METRIC
  • 1 white onion (diced, 2 cups, approx. 300g)
  • 5 cloves garlic (minced)
  • 2 cups chopped carrots (approx. 300 g)
  • 1 zucchini (small, sliced, approx. 1 heaping cup)
  • 1 red pepper (thinly sliced)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons sea salt
  • 1/4 cup tomato paste (60 g)
  • 1 1/2 cups vegetable broth
  • 1 can light coconut milk
  • 1 tablespoon pure maple syrup (substitute coconut sugar or other natural sweetener of choice)
  • 1/3 cup natural peanut butter (100 g)
  • 1 firm tofu (packaged, cubed)
  • 1 cup chopped cilantro
  • rice (or quinoa, for serving)
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    NutritionView More

    340Calories
    Sodium48% DV1160mg
    Fat38% DV25g
    Protein18% DV9g
    Carbs8% DV25g
    Fiber24% DV6g
    Calories340Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol
    Sodium1160mg48%
    Potassium780mg22%
    Protein9g18%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A170%
    Vitamin C70%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Ashley 6 months ago
    This is the second time I’m making it and it is amazing. I add a can of chickpeas for added texture.
    Ana G. 8 months ago
    simple and delicious 😍

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