Panang Curry

I made this recipe last night and my family loved it. It was easy to make and delicious. You do need to have a few things on hand that you may not ordinarily have but it's yummy and worth a try. This recipe comes from meals.bluezones.com which is a great resource that I've already written about.


Makes 2 Servings (so adjust as needed)


Ingredients


Small sweet potato

2


Garlic

1 clove


Fresh ginger

1 tsp


Fresh basil

2 tbsps


No salt canned garbanzo beans

1/2 can


Frozen cauliflower (I used fresh)

2 cups


Cumin

2 pinches


Turmeric

2 pinches


Canned coconut milk

1/2 cup


Peanut butter

2 tbsps


Curry paste

1 tsp


Spinach

2 cups


Lime

1/2


Optional


Salt and pepper to taste


Chili pepper flakes

to taste


Directions


  1. Rinse all produce.

  2. Chop sweet potato into small cubes. Peel and mince garlic. Peel and mince fresh ginger. Slice basil into thin ribbons. Drain and rinse garbanzo beans.

  3. Heat a deep skillet with a splash of water over medium-high heat. Add garlic and sauce for a minute. Add sweet potato and cauliflower. Cover and cook until sweet potatoes are tender and cauliflower* is warmed.

  4. Reduce heat and add the beans, minced ginger, cumin, turmeric, coconut milk, peanut butter, and curry paste. Stir to combine, adding water** as needed to reach a sauce-like consistency.

  5. Add the spinach and stir until wilted.

  6. Serve with a squeeze of lime, basil ribbons, salt, pepper and chili pepper flakes to taste.

*Since I used fresh cauliflower, both the sweet potato and the cauliflower took about the same amount of time -- the cauliflower had to cook, not just warm.

**I used low sodium vegetable stock instead of water for extra flavor...




This is not an actual photo of the dish...I forgot to take a picture but this is a vegetable curry and it's pretty...must remember to take food photos!



1 view0 comments