Vegan Panang Curry with Tofu

runningonrealfood.com

Janis Miller

1 white onion, diced ( 2 cups, approx. 300g)

5 cloves garlic, minced

2 cups chopped carrots (approx. 300 g)

1 small zucchini, sliced (approx. 1 heaping cup)

1 red pepper, thinly sliced

1 tbsp curry powder

1 tsp turmeric

2 tsp sea salt

¼ cup tomato paste ( 60 g)

1 ½ cups vegetable broth

1 can light coconut milk

1 tbsp pure maple syrup (substitute coconut sugar or other natural sweetener of choice)

⅓ cup natural peanut butter ( 100 g)

1 packaged firm tofu, cubed

1 cup chopped cilantro

rice or quinoa, for serving

Directions at runningonrealfood.com

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