4.9
(57)
Your folders
Your folders
Export 14 ingredients for grocery delivery
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.
Your folders
veggieanh.com
35 minutes
Your folders
cookingcarnival.com
5.0
(1)
15 minutes
Your folders
pipingpotcurry.com
4.9
(9)
20 minutes
Your folders
rabbitandwolves.com
5.0
(2)
20 minutes
Your folders
allrecipes.com
4.2
(10)
23 minutes
Your folders
tastesbetterfromscratch.com
5.0
(28)
25 minutes
Your folders
rasamalaysia.com
4.9
(7)
10 minutes
Your folders
delish.com
5.0
(1)
Your folders
chelseasmessyapron.com
5.0
(1)
30 minutes
Your folders
tastesbetterfromscratch.com
5.0
(781)
25 minutes
Your folders
tastesbetterfromscratch.com
5.0
(781)
25 minutes
Your folders
onceuponachef.com
4.8
(37)
20 minutes
Your folders
foodnetwork.com
4.9
(35)
25 minutes
Your folders
afoodloverskitchen.com
4.7
(3)
10 minutes
Your folders
whiskaffair.com
4.4
(25)
15 minutes
Your folders
hot-thai-kitchen.com
5.0
(3)
Your folders
begoodorganics.com
20 minutes
Your folders
sandravalvassori.com
15 minutes
Your folders
gypsyplate.com
5.0
(1)
40 minutes