VEGAN PANANG CURRY PASTE RECIPES

Name: Vegetarian Panang Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tablespoons canola oil; 1/2 cup finely chopped shallot; 1 tablespoon grated fresh ginger; 4 garlic cloves, minced; 1/4 cup peanut butter (creamy or chunky); 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon Thai red curry paste; 1 1/2 cups water; 1 (14 ounce) can coconut milk; 1 1/2 teaspoons lime zest; 2 tablespoons brown sugar or 2 tablespoons maple syrup; 2 teaspoons sea salt; 1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes; 1 sweet potato, peeled and cut into 1/2 -inch cubes; 1 bunch kale, cut into bite-size pieces; 1 tablespoon fresh lime juice; 1/2 cup roasted cashews

More about "vegan panang curry paste recipes"

VEGETARIAN PANANG CURRY RECIPE - FOOD.COM

Vegetarian Panang Curry Recipe - Food.com image

Make and share this Vegetarian Panang Curry recipe from Food.com.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons canola oil
1/2 cup finely chopped shallot
1 tablespoon grated fresh ginger
4 garlic cloves, minced
1/4 cup peanut butter (creamy or chunky)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Thai red curry paste
1 1/2 cups water
1 (14 ounce) can coconut milk
1 1/2 teaspoons lime zest
2 tablespoons brown sugar or 2 tablespoons maple syrup
2 teaspoons sea salt
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1/2 -inch cubes
1 bunch kale, cut into bite-size pieces
1 tablespoon fresh lime juice
1/2 cup roasted cashews

Steps:

Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
Garnish with cashews and serve over rice or quinoa.

Nutrition Facts : Calories 785, FatContent 43, SaturatedFatContent 20.6, CholesterolContent 0, SodiumContent 1444.1, CarbohydrateContent 89.8, FiberContent 5, SugarContent 64.5, ProteinContent 19.1

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