The vegetable curry recipe I'm obsessed with making...

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar nutty flavor with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk is lower in calories and can mimic creaminess.

Preheat the oven to 375°F.

Peel and chop a red onion in half, then into quarters.

Chop about 150 grams of broccoli into bite-sized pieces.

Slice the broccoli florets halfway and pull apart.

Chop half a red bell pepper into bite-sized pieces.

Slice in half six baby corn.

Chop about 120 grams of smoked tofu into bite-sized cubes.

Transfer the veggies into a large mixing bowl.

Drizzle over 2 tablespoons of avocado oil and toss the veggies; set aside.

Heat 2 tablespoons of coconut oil in a pan over medium heat.

Add 2 tablespoons of red curry paste and fry for about 1 minute to intensify the flavor.

Add 1/4 cup of water and stir the pan.

Stir in 1 tablespoon of tamarind paste, 3 tablespoons of peanut butter, 1.5 tablespoons of soy sauce, 0.5 teaspoon of dark soy sauce, and 1.5 tablespoons of maple syrup; give the pan a good stir.

Add 1 can (400 ml) of coconut milk and stir; turn the heat up to bring to a boil.

Once boiling, turn the heat to medium-low and let it simmer gently for about 5 minutes.

While the curry simmers, transfer the veggies onto a baking tray lined with parchment paper and spread them out.

Bake the veggies in the oven for 15 minutes.

When the veggies are ready, take them out of the oven.

Transfer the baked veggies into the pan with the curry and turn the heat back up to medium; give the pan a good stir.

Let the curry simmer for another minute or two.

Prepare some garnish while the curry simmers.

Serve the curry generously with a bowl of freshly steamed rice or noodles.

Squeeze over some fresh lime juice and top with crunchy peanuts and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens