Vegan peanut satay curry
Curries are the perfect meal in the colder months. The spices really warm you up and they are a hearty meal which keeps you feeling full. This Vegan Peanut Satay Curry is no different.
Satay can be seen all across South East Asia and it can come in many forms - for example skewered protein served with a peanut based satay sauce or as a creamy curry, like this! Their similarities are in the spices used and peanuts.
This Vegan Peanut Satay Curry is delicious served over fluffy white rice though would work with noodles too. A sprinkling of coriander, roasted peanuts and some sliced red chilli finishes it off perfectly. Why not also add a squeeze of lime?
Ingredients
Satay seasoning
1 1/2 tsp coriander1 1/2 tsp cumin powder
1 1/2 tsp turmeric
1 1/2 tsp paprika
1 tsp chilli powder, adjust depending on personal preference
250 smoked tofu, cut into cubes
1 pepper, sliced
Sauce:
1 onion, thinly sliced4 garlic cloves, minced
250ml vegetable stock
3/4 cup roasted peanuts
3 tsp dark soy sauce
4 tbsp smooth peanut butter
0.5 lime, juice only
400g coconut milk
Garnishes:
Coriander leavesRoasted peanuts
Red chillies
Lime wedges
Method
1
Begin by coating the tofu with the satay seasoning. Toss the tofu well in the spices then place to one side for at least 20 minutes. This will give the tofu time to absorb the flavours.
2
In a large pan, heat 2 tbsp of vegetable oil then add the tofu and peppers to the pan. Cook on a medium-high heat until the tofu is crispy and the peppers have begun to soften.
3
Remove the tofu and peppers from the pan and place to one side.
4
Add a little more oil to the pan then add the onions and garlic.
5
Saute for 10 minutes or until the onions are translucent and soft.
6
Leave to cool slightly then add the onions and garlic to a high speed blender along with the other sauce ingredients (except the coconut milk).
7
Blitz on high until the sauce is smooth.
8
Add the tofu and peppers back into the pan then pour over the sauce along with the coconut milk. Stir until you have a creamy sauce.
9
Bring to a simmer and cook for 20-25 minutes or until you have a thick sauce and the dish is piping hot.
10
It is then ready to serve with either rice or noodles and the garnishes.
Top tips
The first part of this recipe is flavouring the tofu. Tofu can be quite bland if it isn’t paired with strong flavours. To combat fears of bland tofu we coat them in spices and leave them to marinate before frying until crispy. The spices include ground coriander and cumin, turmeric, paprika and chilli powder (adjust the heat to your tastes). I recommend coating the tofu and leaving it for at least 20 minutes to soak up the flavours of the spices.
Next it is time to fry off the tofu and peppers until the tofu is crisp and the peppers are soft (roughly 10 minutes). Once both are cooked, place them to one side. We’ll add these back into the curry later.
To make the sauce, saute the onions and garlic (roughly 10 minutes) then add to a blender with the soy sauce, peanuts and stock. Blend this until smooth in a high speed blender.
Add the tofu and peppers back into the pan and pour over the blended sauce as well as the coconut milk. Stir until it is all combined. Bring to a simmer for roughly 20-25 minutes until the sauce is thick and creamy. Serve while piping hot.
Related Topics
Author: Amy Talbot, Regulatory Affairs Associate
Joined Holland & Barrett: Aug 2005
Amy originally started her career with Holland & Barrett in August 2005 with the Labelling Regulatory team for Vitamins, Minerals and Supplements.
Amy moved over to support the Food Regulatory Team in October 2020 and was promoted to her role of Regulatory Affairs Associate (Food) in February 2021.
In her spare time, Amy likes to go to the gym, listen to a variety of podcasts, read and socialise with friends.