Creamy Vegan Thai Peanut Curry (One-Pot)

aka The Golden Temple

There’s something almost meditative about building a curry from scratch — the way the spices bloom in the oil, the coconut milk swirling into gold, the kitchen filling with warmth. I created this recipe on a rainy Sunday when I was craving something deeply comforting but didn’t want to spend hours in the kitchen. One pot, thirty-five minutes, and the most soul-warming bowl of creamy peanut curry was born. I call it The Golden Temple because every spoonful feels like a little sanctuary. It’s rich without being heavy, packed with protein from tofu and peanut butter, and loaded with colorful vegetables that keep things bright and nourishing.

Ingredients

• 1 tablespoon avocado oil
• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 1 red bell pepper, diced
• 1 cup broccoli florets
• 2 medium carrots, peeled and sliced into thin rounds
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• ⅓ cup natural peanut butter (no added sugar or palm oil)
• 2 tablespoons coconut aminos
• 1 tablespoon coconut sugar
• 2 tablespoons fresh lime juice (about 1 lime)
• Fresh Thai basil, for garnish
• Crushed peanuts, for garnish

Instructions

1. Sear the tofu. Heat avocado oil in a large deep skillet or Dutch oven over medium-high heat. Add the cubed tofu and cook for 5–6 minutes, turning occasionally, until golden on most sides. Remove and set aside.
2. Sauté the aromatics. In the same pot, add the garlic and ginger. Cook for 30 seconds until fragrant. Stir in the red curry paste and cook for another 30 seconds.
3. Build the sauce. Pour in the coconut milk and stir until the curry paste is fully dissolved. Add the peanut butter, coconut aminos, and coconut sugar. Whisk until smooth and creamy.
4. Add the vegetables. Toss in the bell pepper, broccoli, and carrots. Stir to coat in the sauce. Bring to a gentle simmer, cover, and cook for 8–10 minutes until the vegetables are tender-crisp.
5. Finish and serve. Return the tofu to the pot. Stir in the lime juice and cook for 1–2 minutes to warm through. Taste and adjust seasoning as needed. Serve in bowls over steamed rice or on its own, topped with fresh Thai basil and crushed peanuts.

Tips

• Press your tofu well — at least 15 minutes with a towel and heavy object on top. This ensures it gets golden and crispy when seared.
• Coconut aminos vs. soy sauce: Coconut aminos are naturally gluten-free and lower in sodium than soy sauce, with a slightly sweeter flavor that works beautifully here.
• Make it spicier: Add a sliced Thai chili or a pinch of red pepper flakes along with the curry paste.
• Storage: Leftovers keep well in the fridge for up to 4 days. The flavors actually deepen overnight.
• Nut-free option: Swap peanut butter for sunflower seed butter and skip the crushed peanut garnish.