Step 1

Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.

Step 2

Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.

Step 3

Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.

Step 4

Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 20 minutes. Stir occasionally as it cooks.

Step 5

Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.

Step 6

Serve over basmati, brown rice or quinoa.