Curry lovers
,
rejoice
!
Our friends at M
OB Kitchen have knocked it out the park
(once again)
with
the dreamiest vegan curry recipe!
We’re big fans of a vegan curry – always have been and always will be. But this Tofu Panang Satay Curry is up there with our favourites! Though making a curry from scratch might sound daunting at first, fear not! MOB Kitchen are here to show you it doesn’t have to be.
Jam-packed with simple, yet wholesome ingredients like
tofu, All-Natural Peanut Butter and Flaxseed Powder, there's not better way
to amp up your fibre and protein intake than this. It’s creamy, peanut buttery - and most importantly - downright delicious. Winning.Whether you’re a fully-fledged vegan or just want to dabble in the world of plant-based eating, this vegan curry recipe is one to have on your radar!
Tofu
Panang
Satay Curry
Recipe
Ingredients
1tbsp Myvegan Flaxseed Powder
5 shallots
4 cloves of garlic
1tsp turmeric
2 lemongrass
5 red bird's eye chilis
1tsp ground coriander
1tsp ground cumin
2 bay leaves
400ml coconut milk
560g firm tofu
2 red peppers
2tbsp peanuts
Small handful of coriander
2 limes
Olive oil
Salt
Black pepper
Method
Blend the shallots, garlic, ginger, lemongrass, chilis, ground coriander, ground cumin and a good grind of black pepper in a food processor until smooth. Add a tablespoon of water if necessary. Fry the paste and bay leaves in a large glug of oil for 5 minutes until the colour has darkened slightly.
Add in the coconut milk, peanut butter, 250ml water and 1tsp sugar and bring to a simmer. Cook for around 15 minutes.
Meanwhile, chop up your tofu into cubes and gently fry in a saucepan until golden brown. Add these to your curry and cook for about 10 minutes.
Toast your peanuts on a dry frying pan and roughly chop your peanuts and coriander. Chop up your red pepper into large chunks and add that into the curry. Cook for a further 5 minutes.
Finish with the juice of your limes, sprinkling of peanuts, coriander and flaxseed powder. Serve on a bed of rice and enjoy.
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