Gluten Free Vegetable Curry Recipe

Gluten Free Nut Free Vegetable Panang Curry Recipe

These days I am trying to incorporate more vegan and vegetarian dishes into my meal planning. I credit my son as the inspiration; he often sends me photos of the fabulous vegan gluten free dishes he creates via text.

I find that if my dishes are packed with flavor, I do not miss meat one little bit. This recipe is a nut free, gluten free, vegan version of panang curry which certainly fits the description of packed with flavor!

Panang curry is a mild Thai curry which typically includes ground peanuts in the sauce. I make mine nut free with Sunbutter, I love the depth of flavor it adds to the sauce. It is usually prepared with meat and served with rice but I find it works beautifully when made with an assortment of vegetables.

It is common to use tofu in vegetarian or vegan curries but my son can’t eat soy so for some added protein I like to serve this with quinoa instead of rice. The recipe includes my favorite veggie combination but you should feel free to use whatever veggies you and your family like best.

Whether you are vegan, vegetarian, or just trying to add some meatless meals to your menu planning, I hope you will give this Gluten Free Nut Free Vegetable Panang Curry recipe a try and let me know if you like it as much as I do!

Gluten Free Vegetable Curry

4.67 from 3 votes
Gluten Free Vegetable Curry Recipe
Print Recipe

Gluten Free Nut Free Vegetable Panang Curry Recipe

Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 279kcal
Author: Gluten Free & More


  • 2 tablespoons coconut oil
  • ½ cup diced red onion 1/2 of an average onion
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves minced or grated
  • 4 ounces portabella mushrooms cleaned, stemmed and sliced
  • 1/3 cup Sunbutter – creamy or crunchy
  • 1 tablespoon gluten free Thai red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher or fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons coconut palm sugar or brown sugar
  • 1 (13.5 ounce) can coconut milk, full fat or light
  • 2 cups water
  • 1 small head cauliflower broken into florets
  • 1 sweet potato peeled and diced
  • 1 (15.5 ounce) can chick peas, rinsed and drained
  • 2 cups spinach leaves
  • 1 lime zest finely grated and juiced


  • Heat the coconut oil over med-high heat in a large skillet. Add the onion, ginger, and garlic and cook for 2 – 3 minutes or until the onions start to soften. Add the mushrooms and cook, stirring frequently, until they are browned, about 4 minutes.
  • Add the Sunbutter, curry paste, turmeric, cumin, salt, pepper, and coconut palm sugar and cook, stirring, for about one minute. Add the coconut milk, water, cauliflower, and sweet potato. Bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. Add the chick peas and simmer for another 5 – 10 minutes until the sweet potatoes are tender. Stir in the spinach leaves, lime zest and juice. Serve with rice or quinoa.


Nutrition Facts
Gluten Free Nut Free Vegetable Panang Curry Recipe
Amount Per Serving
Calories 279 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Sodium 1225mg51%
Potassium 471mg13%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 8g9%
Protein 7g14%
Vitamin A 6610IU132%
Vitamin C 26.1mg32%
Calcium 86mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Corn Free Curry Dairy Free Mushrooms Recipe Vegetables
  1. March 21, 2013

    Look forward to trying this recipe out Carol, looks great, we tend to eat a lot of meat so it’s nice to have a few other delicious options to choose from. Will probably try it with rice instead of quinoa to start with!

    1. Gluten Free & More
      March 21, 2013

      Thanks Kate, enjoy!

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  4. Pineapple
    April 20, 2016

    The recipe says to use the zest and juice of a lime. When is the juice added?

    1. Gluten Free & More
      April 20, 2016

      Oops, thanks for pointing that out! I just updated the recipe. You add it in with the zest.

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