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Panang Curry

This spicy Panang curry is one of my favorite dishes to make. From start to finish, it takes, at the most, 30 minutes. It’s outstanding! I don’t usually add mushrooms however, I didn’t have a whole can of garbanzo beans ( an ingredient I usually always have on hand). I added mushrooms as well. To temper the spice, I serve hot curry with coconut, a South African chutney that is my favorite (called Mrs. Ball’s chutney), and chopped tomatoes and onions. Garnished with chopped peanuts and limes.

Ingredients :

1/2 onion, chopped

4-5 garlic cloves

1 sweet or any potato cubed

1 Tbs curry powder

1/2 tsp salt (or omit)

1/2 tsp cayenne pepper

1/4 cup tomato paste

2 cups of vegetable broth

1/4 cup of peanut butter

1 can (full cream) coconut milk

1 can chickpeas

3 Tbs light brown sugar

Soften the onion in about half a cup of water in a pot. Add the potato and cook for a few minutes. Add the curry powder, garlic, tomato paste, cayenne pepper and salt. Stir gently until fragrant.

Add the broth and cover the pot. Gently cook until the potato is fork tender - about eight to ten minutes. Then add in the chickpeas (any other veggies you want to add in) coconut milk, peanut butter, brown sugar. Gently cook until heated through. Adjust seasoning and serve with steamed rice.

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