1 white onion, diced (2 cups)
5 cloves garlic, minced
2 cups carrots, chopped
1 small zucchini slices (@1 heaping cup)
1 cup red bell pepper, thinly sliced
1 tbsp curry powder
1 tsp turmeric
2 tsp sea salt
1/4 cup tomato paste
1 1/2 cups vegetable broth
1 can coconut milk
1 tbsp pure maple syrup
1/3 cup natural peanut butter or almond butter
1 package firm tofu, cubed (substitute pan sautéed cooked chicken if desired)
1 cup cilantro, chopped
rice or quinoa for serving
This vegan panang curry recipe is a go to meal for me. The rich, curried tomato peanut sauce has just the right amount of spice. This recipe is easy to make with simple pantry ingredients like tomato paste, light coconut milk, peanut butter and curry powder. The vegetables can be customized as needed, it has tofu for extra protein and the can be served on it’s own or over rice, noodles or quinoa.
Cook the diced onion, garlic and carrot in a skillet over medium heat in 2 Tablespoons coconut oil, water, or broth until they’re starting to soften, 5-10 minutes.
Add the zucchini and red pepper and stir to combine, adding a bit more broth as needed. Add the curry powder, turmeric, sea salt and tomato paste and cook for a few more minutes, stirring to combine.
Add the remaining broth and the can of coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 20 minutes. Stir occasionally as it cooks.
Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
Serve over basmati, brown rice or quinoa