Thai Panang Curry Bowl

SERVES 4

This is such a simple recipe that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)

 

QUINOA

1 cup quinoa, rinsed well

1 1/2 cups vegetable broth

1 garlic clove, crushed

1/4 teaspoon sea salt

1/2 cup green peas, thawed if frozen

 

CURRY

1 (13.5-ounce) can coconut milk, divided

3 tablespoons red curry paste

2 tablespoons peanut butter

3 (2-lobed) kaffir lime leaves

2 tablespoons reduced-sodium tamari

1/4 to 1/2 cup water

5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green beans)

1 cup sliced red bell pepper

Sea salt and black pepper

1/2 cup Thai basil or Genoese basil

 

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

 

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

 

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk and the peanut butter and cook for another minute. Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.