Panang Curry:
Serves 4
4 cloves garlic chopped
2 thinly sliced red onions
1 heaped tablespoon grated fresh ginger
1 teaspoons of tumeric
2 teaspoons red curry paste
1 teaspoon ground cumin
2 teaspoons ground coriander
2 tablespoons palm sugar (or brown sugar)
1/4 cup peanut butter
1 can coconut milk
1/3 cups vegetable stock
200g spinach or silver-beet
1 large orange Kumara
1 cup peas
zest and juice of 1 small lime
1/2 cup roasted cashew nuts
firm tofu optional
coriander and a thinly sliced chili to garnish
serve with rice or udon noodles
If you are going to use tofu for this, start your meal preparations by pressing the Tofu. Put it onto a few paper towels on a plate. Pop another plate on top and weigh down with some heavy cookbooks while you prepare the rest of your meal. Tofu acts like a sponge and by pressing out all the water it allows it to soak up more yummy curry flavours when it cooks.
Saute onions, garlic and ginger until soft. Add turmeric, cumin, coriander and red curry paste and cook for a further 2 minutes. Add peanut butter, coconut cream, sugar and stock. Bring to the boil. Add kumara and spinach. When Kumara is nearly cooked throw in peas, tofu and lime and cook for a further 5 minutes. Serve on a steaming hot bowl of rice or noodles with cashews, coriander and chili to garnish.