With Jasmine Rice & Cashews
This amazingly satisfying Vegetable Panang Curry is super easy to make in one pot and naturally vegan,
The beauty of a dish like curry is that it’s super flexible. You can use whatever you want, go for your favorites. Serve it with bowls of jasmine rice for a hearty lunch or dinner.
So what are you waiting for? Let’s get busy!
Vegetable Panang Curry
- 3 tablespoons Cashews
- 3/4 cup Jasmine Rice
- 1 Ginger Fresh
- 1 Carrot
- 2 ounces Swiss Chard
- 1 tablespoon Panang Curry Paste
- 1 can Coconut Milk
- 2 packets Turbinado Sugar 1 tbsp
- 1 tablespoon Tamari
- 4 ounces Sugar Snap Peas
- 1 Lime
- 1 teaspoon Vegetable Oil
- 1/2 teaspoon Sea Salt To taste
- Add the cashews to a small saucepan over medium heat. Toast until fragrant, about 4 to 6 minutes.
- Transfer to a small bowl. Add the jasmine rice, 1 1/4 cups water, and a pinch of salt to the saucepan and bring to a boil. Cover, reduce heat to low and cook until all the water is absorbed and the rice is tender, about 14 to 16 minutes.
- Peel and mince 1 tsp ginger. Peel and slice the carrot into rounds. Separate the Swiss chard stems from the leaves. Thinly slice the stems, roughly chop the leaves, and keep them separated.
- Place a large skillet over medium heat with 1 tsp vegetable oil. Once hot, add the ginger and cook, stirring frequently, until fragrant and slightly toasted, about 1 to 2 minutes.
- Add the panang curry paste, coconut milk, turbinado sugar, and tamari. Bring the sauce to a gentle boil, then reduce the heat to low.
- Add the carrot and Swiss chard stems to the curry and cook until the vegetables are tender about 4 to 5 minutes.
- Add the Swiss chard leaves and sugar snap peas and cook until bright green, about 1 minute.
- Zest and halve the lime. Add the lime zest and ½ tsp salt to the curry and stir well to combine. Add the juice from half the lime and remove from the heat. Cut the remaining lime half into wedges.
- Divide the jasmine rice between bowls and top with the vegetable panang curry. Sprinkle with toasted cashews and serve with lime wedges.