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!