Panang Vegetable Curry

Name: Panang Vegetable Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 dried chiles de árbol; 454 grams carrots, peeled, cut on a diagonal into 1/2 slices; 680 grams small head of cauliflower (about , cored, broken into 1-2 florets; 8 servings Steamed jasmine rice; 2 Tbsps Panang Curry Paste; 2 Tbsps fish sauce (such as nam pla or nuoc nam); 118 milliliters thinly sliced fresh basil, divided; 2 Tbsps chopped peeled ginger; 2 kilograms kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded; 8 fresh or frozen kaffir lime leaves; 8 servings Kosher salt; 1 Tbsp fresh lime juice; 59 milliliters chopped peanuts; 2 red bell peppers, cut into 1/2 squares; 2 larges shallots, thinly sliced; 59 milliliters liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water; 340 grams package firm tofu, drained, patted dry, cut into 1 cubes; 552 milliliters canned unsweetened coconut milk, divided; 2 Tbsps vegetable oil; 355 milliliters (or more) vegetable stock

You can never have too many main course recipes, so give Panang Vegetable Curry a try. This recipe makes 8 servings with 502 calories, 13g of protein, and 25g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. This recipe is typical of Indian cuisine. Head to the store and pick up peanuts, lime juice, vegetable stock, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Heat oil in a large heavy wide pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes.

Ingredients you will need

Curry Paste

Shallot

Ginger

Add 1/3 cup coconut milk; stir until browned, about 4 minutes.

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Coconut Milk

Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.

Ingredients you will need

Vegetable Stock

Coconut Milk

Lime Leaves

Chili Pepper

Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes.

Ingredients you will need

Kabocha Squash

Squash

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Pot

Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes.

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Cauliflower

Vegetable

Carrot

Peppers

Squash

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Pot

Transfer squash to a plate.

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Squash

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Ingredients you will need

Tamarind Paste

Fish Sauce

Lime Juice

Basil

Stock

Salt

Tofu

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Pot

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over.

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Peanuts

Squash

Basil

Curry Powder

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Bowl

Serve curry with steamed jasmine rice.

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Jasmine Rice

Curry Powder

Equipment

Pot

Bowl

Ingredients

Servings:

dried chiles de árbol 454grams

carrots, peeled, cut on a diagonal into 1/2" slices 680grams

small head of cauliflower (about , cored, broken into 1"-2" florets 8servings

Steamed jasmine rice 2Tbsps

Panang Curry Paste 2Tbsps

fish sauce (such as nam pla or nuoc nam)118milliliters

thinly sliced fresh basil, divided 2Tbsps

chopped peeled ginger 2kilograms

kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded 8

fresh or frozen kaffir lime leaves 8servings

Kosher salt 1Tbsp

fresh lime juice 59milliliters

chopped peanuts 2

red bell peppers, cut into 1/2" squares 2larges

shallots, thinly sliced 59milliliters

liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water 340grams

package firm tofu, drained, patted dry, cut into 1" cubes 552milliliters

canned unsweetened coconut milk, divided 2Tbsps

vegetable oil 355milliliters

(or more) vegetable stock

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.