Thai Peanut Curry

• This delicious curry is full of flavour.
• Healthy, nutritious and packed with protein.
• Vegan & gluten-free.
• A fantastic dinner idea for a whole family.

Roasted Peanuts With No Salt 1kg (Sussex Wholefoods)

Roasted Peanuts 3tbsp

Organic Firm Tofu 200g (Taifun)

Tofu Blocks 2 x 200g

Thai Red Curry Paste, Organic 180g (Geo Organics)

Red Curry Paste 1tbsp

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

Coconut Oil 2tbsp + 1tsp

Smooth Peanut Butter, Organic 280g (Meridian)

Peanut Butter 2tbsp

Coconut Milk, Organic 400ml (Clearspring)

Coconut Milk 400ml

Soya Sauce, Organic 150ml (Clearspring)

Soy Sauce 1tsp

Concentrated Vegetable Stock 225g (Vecon)

Vegetable Stock 1tbsp

Organic Coconut Sugar 500g (Sussex Wholefoods)

Coconut Sugar 1tsp

Organic Chilli Flakes 100g (Sussex Wholefoods)

Chilli Flakes 1tsp (or less if you prefer less spicy curry)

Kaffir Lime Leaves 10g (Hampshire Foods)

4 Kaffir Lime Leaves

Organic Lime Juice 200ml (Biona)

Lime Juice 1tbsp

Other Ingredients

• 400ml water
• 2 garlic cloves
• 1 medium onion
• 1-inch ginger piece
• fresh lemongrass
• 1 red pepper
• 2 medium carrots
• 1 small head of broccoli

Method

1. Chop your tofu into cubes, cover in 1tsp coconut oil and bake in the centre of the oven (180°C) until lightly browned.
2. Cut your ginger into slices and chop the rest of your vegetables into desired shapes.
3. Heat 2tbsp of coconut oil in a medium pan, add onion, garlic and ginger and simmer for around 3 minutes. Add curry paste and cook for about 30 seconds.
4. Add all vegetables and stir until all are covered in your curry paste.
5. Add water, stock, coconut milk, lime leaves, chilli flakes and lemongrass. Cover and simmer on a low heat for 30 minutes.
6. Add in peanut butter, tofu, sugar, lime juice and soy sauce and mix well. Cover and cook for 5 minutes.
7. Taste and season if needs be.
8. Sprinkle with crushed peanuts and fresh herbs and serve over cooked rice.