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Vegetarian Panang Curry

Vegetarian Panang Curry Recipe

I got this recipe in an exchange. Originally from Chef Chloe.
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Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Thai
Calories 610.6 kcal

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

Instructions
 

  • 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.

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Nutrition

Serving: 448gCalories: 610.6kcalCarbohydrates: 37.4gProtein: 19.9gFat: 47.3gSaturated Fat: 23.4gSodium: 1419.7mgFiber: 4.8gSugar: 11.2g
Keyword < 60 Mins, Asian, Beans, Easy, Inexpensive, Kid-Friendly, Lunch, Nuts, One-Dish Meal, Potato, Soy/Tofu, Thai, Vegan, Vegetable, Weeknight, Yam/Sweet Potato
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