Punchy Peanut Curry

I often use this hearty curry for my meal prep. Baking the tofu before adding it to the curry helps to make it super meaty. Swap out the peanut butter for tahini to make it nut free, and to make it oil free, saute the vegetables in water.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180° C and line a baking sheet with baking paper.

Step 2

Place a large non-stick saucepan over a medium heat. Add the oil (if using), followed by the onion, garlic, ginger and chilli. Saute the mixture for 4 minutes, making sure you get the onions lovely and golden. Add the curry powder, thyme and salt, then cook for a couple of minutes more.

Step 3

Turn the heat down to low, then add the squash, pepper, tomato paste and 240ml (1 cup) water. Pop a lid on the pan and cook for at least 12 minutes or until the squash is tender. Give it a stir every couple of minutes.

Step 4

Meanwhile pat the tofu cubes dry using kitchen paper. Place the cubes onto the lined baking sheet then bake in the oven for 15 minutes.

Step 5

Once the squash is tender, stir in the peanut butter and coconut milk.

Step 6

Your tofu should be golden and 'meaty' now so remove it from the oven and stir it through the curry, along with the chopped coriander.

Step 7

Let the curry bubble away for a further 10 minutes. Taste for seasoning and add additional water if curry is too thick for your liking.

Step 8

Serve the curry with rice, garnished with chopped spring onions and lime wedges.