panang curry vegan

Homemade, veggie-packed panang curry that’s faster than delivery and made with easy-to-find ingredients! Made in 1 pot and in just 30 minutes, with options to add tofu or chicken. Savory, rich, and SO comforting!

Easy Vegetable Panang Curry (with Tofu or Chicken)

tofu,

chicken

Tbsp avocado or coconut oil

yellow onion, minced

garlic,

Tbsp ginger, grated

panang curry paste

coconut milk

1/2-3/4 tsp sea salt ((reduce/omit

peanut butter ((optional))

maple syrup ((optional))

red bell pepper,

cauliflower florets

baby spinach ((optional))

Rice (or Quinoa)

Lime wedges

cilantro

salted peanuts, chopped

GRAINS: If you are serving your curry with rice or quinoa, start it at this time.

CURRY: Heat a large rimmed skillet or pot over medium heat. Once hot, add oil and onion and sauté for 3 minutes, stirring frequently, until softened. Add the garlic and ginger and sauté for 1 minute more.

Add curry paste (store-bought curry paste is more concentrated, so be sure to start with less!) and cook for 2 minutes, stirring occasionally, until fragrant and slightly bubbly. Add the coconut milk and sea salt (omit/reduce if using store-bought curry paste) and whisk to combine. Taste and adjust at this time, adding peanut butter for richness, maple syrup for sweetness, or more salt for balance.

After adjusting for flavor balance, add the bell pepper, cauliflower, and chicken (if using) and bring to a light simmer. Cover and cook for 10-15 minutes or until the cauliflower is tender.

TOFU: While the curry simmers, heat a medium-sized nonstick or cast iron skillet over medium-high heat. Add ~1 ½ Tbsp avocado oil (enough to fully cover the bottom of the skillet) and then add the cubed tofu. Fry until crispy and golden brown on all sides, ~2 minutes per side. Optionally, transfer to a paper towel-lined plate after frying to absorb excess oil. Once the veggies are tender, add the fried tofu to the curry.

When the vegetables are tender and the (optional) protein is incorporated, add the baby spinach (optional) and stir. Once the spinach is wilted, the curry is ready to serve with your choice of grains.

This curry is delicious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.

Leftovers keep for 4-5 days in the refrigerator or in the freezer for up to 1 month.

Quick question! I've made this before but not with chicken. Do you add the chicken raw to the mixture or do you cook it before hand and THEN add it with the veggies and everything?

I am eating it as I type. Absolutely delicious. I made it as written (vegan option). It was really easy to make, terrific with my garden/CSA veg, and will be even better as leftovers tomorrow. Thanks for another great one.

This is a staple in my home- easy delishhhhh- crowd pleaser- thank you so much!!!

I shouldn't say I made this because I didn't have time to make the curry, then couldn't find it at the store either...but I did use red curry paste instead and added the peanut butter and all the other ingredients to make a very lovely dinner. Wasn't sure about the chicken just bubbling in the mixture, but it all turned out very delicious. So even though I didn't use the staple ingredient here, I'm putting 5 stars down because I did have a nutty taste to mine. Thank you!

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Easy Vegetable Panang Curry (with T...

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The most viewed panang curry vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Vegetable Panang Curry (with T...

The most viewed panang curry vegan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine