15. Vegetable Panang Curry
Ingredients
- 3 cups mixed vegetables
- 4 Tbs Panang Curry paste
- 6 cloves garlic
- 1 14 oz can coconut milk
- 3 Tbs peanut butter
- salt, pepper to taste
Optional:
- tandoori cashews (1/2 cup cashews + 3 tsp tandoori spice)
- 1/4 cup lemon juice
- 3 tsp maple syrup
- 2 tbs tamari sauce
- cilantro
Instructions
- Heat a bit of oil, or go for vegetable broth if you like to make it oil free. Add your veggie mix and garlic to that pot. Fry all for around 5 minutes.
- Next add coconut milk, peanut butter, and Panang curry paste. Season with salt and pepper, and cook for 8 minutes longer. After 6 minutes, it’s time to add the optional maple syrup, lemon juice, and tamari to that pot.
Recipe Notes
- If you plan to use the optional tandoori cashews, make them while the curry is cooking. In a small bowl, mix cashews with tandoori spice.
- Heat a small pan and roast the cashews for around 3 minutes until lightly roasted. Be careful not to burn them.