Featured image of post Recipe of Panang Curry Paste Recipe Vegan

Recipe of Panang Curry Paste Recipe Vegan

Panang curry is an exquisite dish carrying the tastes and aromas of distant places, you'll find reference notes to malaysia, burma, and even india.

Vegan Butternut Squash And Chickpea Curry

2 tablespoons vegetable oil, 2 large shallots, thinly sliced, 2 tablespoons panang curry paste, 2 tablespoons chopped peeled ginger, 2 1/3 cups canned unsweetened coconut milk, divided, 1 1/2 cups (or more) vegetable stock, 8 fresh or frozen makrut lime leaves.

Recipe Summary Vegan Butternut Squash And Chickpea Curry

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.

Ingredients | Panang Curry Paste Recipe Vegan

  • 1 cup dry chickpeas (garbanzo beans)
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 6 pods green cardamom
  • 2 dried red chile peppers, stemmed and seeded
  • 2 teaspoons coriander seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon black mustard seeds
  • 1 tablespoon tomato paste, or more to taste
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 3 carrots, chopped
  • 1 ½ cups water, or as needed
  • ½ bunch fresh cilantro, chopped
  • Directions

  • Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
  • Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
  • When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
  • Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
  • Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
  • Info | Panang Curry Paste Recipe Vegan

    prep: 20 mins cook: 1 hr additional: 8 hrs total: 9 hrs 20 mins Servings: 4 Yield: 4 servings

    TAG : Vegan Butternut Squash And Chickpea Curry

    Main Dish Recipes, Curries, Vegetarian,


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