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Christian Vegetarian Association Presents:
Take Heart!

Panang Curry

Each bite is complete with a smooth sweet coconut flavor and a kick of lime and spice at the end!


1 1/2 tablespoons canola oil

1/2 cup finely chopped shallots

2 tablespoons finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 cup organic peanut butter

2 teaspoons tumeric

1 teaspoon ground cumin

1 teaspoon Thai red curry paste

1 cup water

1 14 ounce can coconut milk

1 tablespoons fresh lime juice and 1 ½ teaspoons lime zest

2 tablespoons brown sugar

1 14-ounce package organic firm tofu, drained, cut into 1 inch cubes

1 sweet potato, cubed and steamed

1 bunch kale, ripped into bite size pieces

1/2 cup roasted and salted cashews


- Heat oil in large skillet over medium-high heat. Cook shallots, ginger, and garlic until tender (about 6 minutes).

- Stir in peanut butter, turmeric, cumin, and curry paste until fragrant (about 2 minutes).

- Whisk in water, coconut milk, lime juice and zest, and brown sugar and let simmer. Season with salt.

- Add tofu, sweet potato, and kale and let cook on low heat covered for 20 minutes, or until kale is wilted.

- Garnish with cashews and enjoy a la carte or serve over rice or quinoa .

Your question and comments are welcome

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