I am so excited to share this 10-ingredient peanut butter curry sauce with you! It’s easy, full of flavor, and can be used in a number of ways if you make it as part of your weekly meal prep. I paired this sauce with brown rice and crispy tofu, but here are other ways you could use it:
- with rice noodles and veggies in a unique noodle bowl
- with chickpeas and rice in a quick chickpea curry
- as a tempeh marinade
- as a dipping sauce for roasted potatoes
- as a sauce for cauliflower “wings”
- as a soup or stew with vegetable broth or more tomatoes
I hope you enjoy this delicious peanut butter curry sauce however you choose to serve it! I think a good sauce goes a long way in making plant-based eating appealing, whether you’re trying to incorporate more vegan meals or keep your long-term vegan diet interesting.
Vegan Peanut Butter Curry Sauce with Crispy Tofu and Rice
A 10-ingredient peanut butter curry sauce with crispy baked tofu and cooked brown rice. Spicy, creamy, and perfect for incorporating into your weekly meal prep.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
for the curry sauce:
- 1 15-oz can diced tomatoes
- 1/2 cup water
- 3–4 cloves of garlic, peeled
- 2-inch chunk of ginger, peeled
- 1 tbsp tomato paste
- 2 tbsp curry powder
- 1 tbsp tamari
- 2 tsp maple syrup
- pinch of cayenne, optional (depending on how hot your curry powder is)
- 1/2 cup peanut butter
- the juice of 1 lime
for the bowls:
- cooked rice
- crispy baked tofu
- chopped cilantro
- lime wedges
- Start cooking your rice and tofu. See notes for quick baked tofu recipe.
- In a blender, combine all the ingredients for the sauce except the lime juice. Blend on high until completely smooth.
- Pour the sauce into a large pot (it might splatter while it cooks, so use a larger pot than you think you’ll need) and turn to medium-high heat. Once it starts to bubble, reduce the heat to low and simmer gently while the tofu and rice cook, about 20-30 minutes. Just before serving, turn off the heat and add lime juice and salt to taste.
- Divide the rice and tofu into bowls and top with lots of sauce, fresh cilantro, and lime wedges.
- Store leftover sauce for a week in the fridge or a month or two in the freezer.
to make crispy baked tofu, cut a block of extra firm tofu into cubes, spray or brush lightly with oil, season with a little salt and pepper, and bake at 400 degrees for 30 minutes, flipping halfway.
Thanks for stopping by today! If you try this or any of my recipes, I’d love it if you tagged me on Instagram so I can see your creation. Cheers!