Gluten Free Nut Free Vegetable Panang Curry Recipe
Updated Jun 15, 2018, Published Mar 16, 2013
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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 Nut Free Vegetable Panang Curry Recipe
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Thanks Kate, enjoy!
The recipe says to use the zest and juice of a lime. When is the juice added?
Oops, thanks for pointing that out! I just updated the recipe. You add it in with the zest.
xo,
Carol