Curry thai vegano

MARINATED TOFU 500 g tofu extra firm or firm 2 tablespoon soy sauce ½ teaspoon cinnamon ½ teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander powder 1 teaspoon sweet paprika 1 teaspoon sugar THAI PEANUT CURRY 2 garlic cloves finely chopped 1 small onion finely chopped 2 red chillies chopped 1 thumb-piece ginger finely chopped 1 small carrot finely chopped 500 ml vegetable stock 80 g peanuts or peanut butter 1 teaspoon sugar 1 tablespoon soy sauce 400 ml coconut milk Chopped vegetables of your choice 2 kaffir lime leaves optional

Marinate the tofu. Cut the tofu block into cubes and prepare the marinade. Mix in a small bowl soy sauce, cinnamon, turmeric, cumin, coriander powder and sugar. Add the marinade onto the tofu, mix with your hands or a spoon and leave marinating while you prepare the rest of the ingredients. Heat some oil in a pan and add the garlic, onion, red chillies, ginger and carrot. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer into a big blender jug. Add the vegetable stock, crushed peanuts or peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce. Using the same pan or pot used before, add some more oil if needed, heat the oil and add the tofu and chopped vegetables of your choice. Cook for a couple of minutes until the vegetables start to golden. Pour the peanut sauce and coconut milk. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.