Panang Vegetables Recipe
sweet and mildly spiced curry, vegan feta, coconut rice
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Ingredients
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Curry
Coconut Rice
Method
Curry Preparation
- 1
Cook the Vegetables
In a large skillet, heat a bit of oil over medium heat. Add the sliced bell peppers, zucchini, carrots, broccoli, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
- 2
Add the Curry
Stir in the Panang curry paste and cook for another minute until fragrant. Then, pour in the coconut milk, soy sauce, maple syrup, and lime juice. Stir well to combine.
- 3
Simmer
Allow the mixture to simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Finish with Fresh Herbs
Remove from heat and fold in fresh basil leaves and vegan feta cheese. Adjust seasoning if necessary.
Coconut Rice Preparation
- 5
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil.
- 6
Simmer
Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
- 7
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
