For those nights you don’t feel like spending more than 30 minutes in the kitchen, but 10-thousand on the couch.
I am, admittingly, one of those people that could sit down with almond butter and a spoon and polish the jar clean. Knowing that isn’t the most healthful practice, everything in moderation, this curry is my idea of food heaven. Pairing nut butter with creamy coconut milk and bright and pungent spices creates a rich and decadent, yet guiltless plate. I’ve filled my curry with bright vegetables and tofu that will leave you feeling full and satisfied without breaking the calorie bank. Because this curry is so brothy, it is perfect served over 1/2 cup quinoa or basmati rice for a more complete meal.
Panang Curry with Tofu & Vegetables [serves 4, comfortably]
If you are a family of 1 or 2, this makes for incredible leftovers
1 tablespoons coconut oil
½ cup shallots, thinly sliced
2 tablespoons ginger, minced
4 cloves garlic, minced
¼ cup almond butter (or peanut butter)
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 cup water
14 oz light coconut milk
3 kaffir lime leaves
½ tablespoon coconut sugar or agave
14 oz (about 1 package) firm tofu, drained and cup into small cubes
3 medium carrots, peeled and cubed
1 red bell pepper, julienned
1 ½ cups broccoli florets (feel free to use frozen)
Juice of 1 lime
Heat coconut oil in a heavy skillet (I use cast iron) over medium high heat. Add shallots, ginger and garlic and sauté, continuously stirring until soft and beginning to caramelize, about 5 minutes. Be sure to scrape bottom periodically.
Add almond butter and spices and stir to combine until very aromatic. Then, whisk water, coconut milk, the lime leaves and sugar. Bring the ingredients to a simmer, then carefully add the tofu and vegetables.
Reduce the heat to medium-low and continue to simmer for 20-25 minutes until the vegetables are soft and fork tender, stirring periodically. Remove from heat, remove lime leaves, and squeeze lime juice over entire dish. Enjoy!!
Nutritional Information (per serving)
350 Calories, 25 g Carbohydrates, 20 g Fat, 20 g Protein