Zutaten für Vegetarian Panang Curry
- Canola Oil
- Shallot
- Fresh Ginger
- Garlic Cloves
- 1/4 cup peanut butter
- 1 teaspoon turmeric powder
- Ground Cumin
- Thai Red Curry Paste
- 1 ½ cups water
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon lime zest
- 1 tablespoon brown sugar
- Sea Salt
- Extra Firm Tofu
- 1 large sweet potato, peeled and cubed
- 5 ounces fresh kale, roughly chopped
- Fresh Lime Juice
- Roasted Cashews
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Zubereitung von Vegetarian Panang Curry
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add 1 cup finely chopped shallots, 2 tablespoons minced ginger, and 4 cloves minced garlic. Cook until softened, about 5 minutes, stirring occasionally.
- Stir in 1/4 cup peanut butter, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and 2 tablespoons Panang curry paste. Cook for 2 minutes, stirring constantly, until fragrant.
- Whisk in 1 ½ cups water, 1 (13.5-ounce) can full-fat coconut milk, 1 tablespoon lime zest, 1 tablespoon brown sugar, and 1 teaspoon salt until completely smooth.
- Add 1 (14-ounce) package firm or extra-firm tofu, cubed; 1 large sweet potato, peeled and cubed; and 5 ounces fresh kale, roughly chopped. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the sweet potatoes are easily pierced with a fork.
- Stir in 2 tablespoons lime juice and adjust seasoning with salt to taste. If the curry is too thick, add a little more water.
- Garnish with ¼ cup roasted cashews and serve hot over cooked rice or quinoa.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
258g
Fat
103g
Carbs
29g
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Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes Lunch Main Dish Beans Potatoes Vegetables Asian Thai Easy Dinner Party Fall Kid Friendly Vegan Vegetarian Nuts Dietary One Dish Meal Seasonal Inexpensive Soy Tofu 3 Steps Or Less Leftovers
