Plant Based Panang Curry
Plant Based Panang Curry
Equipment
Ingredients
- 1 small white onion, diced
- 1 red bell pepper, chopped in bite size pieces
- 1 yellow pepper, chopped in bite size pieces
- ⅓ cauliflower, in florets (about 3 cups)
- 1 large carrot, peeled and sliced
- 2 garlic cloves, minced
- 2 tbsp Panang Curry paste(Maesir is what I prefer)
- 1 can full fat or light coconut milk
- 1 tbsp tamari or soy sauce
- 1 tbsp coconut sugar
- 2 tbsp natural peanut butter
- 2 tsp fresh lime juice
- 2 tbsp cilantro, chopped
- 2 cup jasmine rice
Instructions
- In your rice cooker add rice and water and select correct setting.
- While the rice is cooking, prepare all your vegetables.(Feel free to switch up the vegetables)
- To the dutch oven, add a splash of water and saute the onions. After 3 minutes once the onions start to soften add the remaining vegetables and garlic and cook for additional 5 minutes. Add water as needed to prevent burning.
- Add coconut milk, peanut butter, coconut sugar, tamari and panang curry paste. Stir to combine and continue to cook until vegetables are tender. Approximately 5 minutes.
- If you want your sauce to be thicken take 1 tbsp of cornstarch and 1 tbsp of water and make a slurry and add to the dish and stir and remove from the heat and allow to thicken.
- Serve over rice, sweet potato fries and add tofu. Squeeze lime and add chopped cilantro.
Video
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