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Peanut Tofu Satay Curry (Vegan + GF)

Rhian Williams
  • 20 minutes
  • Serves 4

INGREDIENTS

1

Cayenne chilli pepper

1 handful

Coriander, fresh

1

Coriander, Fresh

2

Garlic cloves

1

cm Ginger

1/2

Lime, Juice of

1

Lime

1

Peanuts, Roasted

400 g

Tofu, firm

150 milliliters

Coconut milk

1

Vegetable stock

1 tsp

Agave syrup

2 tbsp

Peanut butter

2 tbsp

Soy sauce

1

Brown or white rice, Cooked

1

heaped tsp Curry powder

1

Red pepper

1

Salt

1/2 tsp

Turmeric, ground

1 tbsp

Coconut oil

200 g

french (green) beans, halved