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Peanut Curry with Tofu and Chickpeas

Date
Sep, 08, 2018

By Fredrica Syren:

This is a fun curry recipe that has a peanut flavor that comes from peanut butter powder.  It’s has the perfect balance of sweet, spicy and salty and is my kids favorite curry. Since I’m a crockpot fan I make this in my crockpot but off course it can be cooked on the stove as well.

  • 2 tbsp. peanut butter powder
  • ½ red chili, minced
  • ½ tbsp. madras curry powder
  • 1 can coconut milk
  • ¼ cup mango chutney
  • 1 cup chickpeas (cooked or canned)
  • 1 cups cubed extra firm tofu
  • 1 cup zucchini, diced
  • 2 medium carrots, peeled and diced
  • 1 cup chopped spinach
  • ¼ cup fresh coriander, minced

Place everything except the coriander in a crockpot or a pot on stove and cooked until vegetables are soft. Crockpot on high for ca 2 hours and on stove on medium heat for 20 minutes. Sprinkle coriander over before serving. Enjoy with jasmine rice

September 9, 2018

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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