Gluten Free Nut Free Vegetable Panang Curry Recipe

Ingredients

• 2 tablespoons coconut oil
• 1/2 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

1. 1

   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.

2. 2

   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.