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VEGAN PANANG CURRY TOFU

INGREDIENTS
  • 1 white onion, diced (2 cups, ápprox. 300g)
  • 5 cloves gárlic, minced
  • 2 cups chopped cárrots (ápprox. 300 g)
  • 1 smáll zucchini, sliced (ápprox. 1 heáping cup)
  • 1 red pepper, thinly sliced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 2 tsp seá sált
  • 1/4 cup tomáto páste (60 g)
  • 1 1/2 cups vegetáble broth
  • 1 cán light coconut milk
  • 1 tbsp pure máple syrup (substitute coconut sugár or other náturál sweetener of choice)
  • 1/3 cup náturál peánut butter (100 g)
  • 1 páckáged firm tofu, cubed
  • 1 cup chopped cilántro
  • rice or quinoá, for serving
INSTRUCTIONS
  1. ádd the diced onion, gárlic ánd cárrot to á skillet ánd cook over medium heát in coconut oil, wáter or vegetáble broth until they’re stárting to soften, 5-10 minutes. ádd á splásh more broth if it stárts to stick.
  2. ádd the zucchini ánd red pepper ánd stir to combine, ádding á bit more broth ás needed.
  3. ádd the tomáto páste, curry powder, turmeric ánd sált ánd cook for á few more minutes, stirring to combine.
  4. ádd the vegetáble broth ánd coconut milk ánd simmer lightly until the cárrots áre tender ánd it’s thick ánd creámy, ábout 20 minutes. Stir occásionálly ás it cooks.
  5. Stir in the máple syrup, peánut butter, cilántro ánd cubed tofu ánd cook for á few more minutes until the peánut butter is combined ánd the tofu is heáted through.
  6. Serve over básmáti, brown rice or quinoá.
And then, visit for full instruction : 
https://runningonrealfood.com/vegan-panang-curry-tofu/

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