vegetarian panang curry

This creamy vegan curry is easy to make in about 20 minutes. All you'll need to make it is basic pantry ingredients plus some tofu and vegetables. It's thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.

Vegan Panang Curry Tofu

white onion, diced (2 cups, approx. 300 grams)

garlic,

carrots (approx. 300 g)

red pepper, thinly sliced

curry powder

turmeric

tsp sea salt

tomato paste (60 g)

vegetable broth

light coconut milk

tbsp pure maple syrup (substitute coconut sugar

natural peanut butter (100 g)

350 g packaged firm tofu, cubed

cilantro

cooked white or brown rice,

Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.

Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.

Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.

Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it&#8217;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.

This was delicious. Didn’t have zucchini so used broccoli instead.  I will definitely make it again. Highly recommend! 

Easy, nutritious, filling, and low in calories! What's more to ask?
Hubby was literally licking the bowl in the end... he wanted every bit of that sauce! LOL

Really good! Don't trust a curry recipe that doesn't call for coconut milk! Next time I'll double the carrots and zucchini and half the cilantro. 

Followed the directions pretty much to the letter, and I have to say it came out FABULOUS. My wife keeps saying how much she enjoyed it and wants me to add it to our regular dinner rotation. The one change I made was to substitute Asian eggplant for the zucchini because Thai curries usually use eggplant, but to be honest I think zucchini would have been better. This is a keeper!

So, true confession… I’ve always been afraid to try curry.  But, I came across this recipe and decided I really ought to experiment beyond my comfort zone.  I am so glad I did!! I absolutely loved this dish!  Followed your recipe exactly, but did add broccolini to it (I wanted more green veggies). Thanks so much for sharing this awesome recipe!! I will definitely make it again!

Our whole family loved this recipe!!  So yummy - it will definitely be one we come back to. I added some cauliflower, peas and some leftover beans.  Also, my husband is allergic to PB, so I did a mix of cashew butter and cashew butter powder/water.  I'm sure the PB is delicious too, but our version was just as good!

We loved it, took it to a dinner party and they loved it too! Definitely a keeper!

Sooooo good honestly :-) simple &amp; very tasty ! We made it with some pasta, it was great ! Thank you

Panang curry is my favorite Thai takeout order, but I couldn't find a recipe I could make at home. Not only is Deryn's recipe delicious, but I love that the ingredients are easier to get than the other panang curry recipes I found. No chicken necessary - this dish is rich, tasty, and filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612295659/iINMGyxn5.mp4

This creamy vegan curry is easy to make in about 20 minutes. All you’ll need to make it is basic pantry ingredients plus some tofu and vegetables. It’s thick, creamy, full of flavour and amazing served over a bed of basmati rice to soak up all the goodness.

Vegan Panang Curry

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

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

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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Top 2 vegetarian panang curry recipes from across the web

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Vegan Panang Curry Tofu

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The most viewed vegetarian panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine