Vegan recipe

Vegan Tofu Panang Curry

Prep 10 mins
Cook 25 mins
Serves 4

A rich and fragrant vegan Thai curry, using peanut butter for a deliciously nutty flavour. This is the perfect dish for those long winter nights; add a few extra chillies to warm yourself up!

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1 pack of Cauldron Organic Tofu, cut into 2.5cm cubes
1 tbsp coconut oil
1 onion, finely chopped
3 garlic cloves, crushed
1 tbsp freshly grated root ginger
1 red chilli, finely chopped
2 tbsp Thai red curry paste
1 tbsp tomato puree
2 tbsp peanut butter
1 tbsp curry powder
½ tbsp turmeric
½ tbsp. soft light brown sugar
2 kaffir lime leaves
400ml coconut milk
500ml vegetable stock
1 red pepper, sliced
½ butternut squash, peeled and cut into cubes
Thai basil leaves (optional)
1 red chilli, de-seeded and sliced (optional)


  1. Put the onion, garlic, ginger, chilli, Thai red Curry Paste, tomato puree, peanut butter, curry powder, turmeric and brown sugar into a food processor and pulse until smooth.
  2. Place a wok or heavy-bottomed pan onto a medium heat.
  3. Add the oil and fry the paste for 2-3 minutes. Add the coconut milk, vegetable stock and kaffir lime leaves and bring to the boil.
  4. Reduce the temperature to a low simmer and add the tofu, red pepper and butternut squash.
  5. Cook for 15-20 minutes, or until the squash is soft.
  6. Serve over rice and garnish with Thai basil and red chilli.