Roasted Vegetable Panang Curry
This warming curry is rich, comforting and full of depth. Roasting the cauliflower and squash brings out a nutty sweetness that pairs beautifully with The Coconut Kitchen Peppercorn Panang curry paste. Finished with creamy coconut milk and plenty of vegetables, it’s a vibrant vegan dish that feels both wholesome and indulgent.
Serves
3-4
Featuring
The Coconut Kitchen Thai Panang Curry Paste
Ingredients
1x 130g pack of The Coconut Kitchen Thai Panang Curry Paste
1x 400 ml tin of coconut milk
½ cauliflower, cut into small florets
½ butternut squash, peeled & cubed
½ onion, sliced
½ red pepper, cubed
2 hands of kale, stem removed
4-5 chestnut mushrooms
75g peanut butter
50ml vegetable oil
Coriander and chilli, optional for garnish
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 190°C. Toss the cauliflower and squash with the oil, season with salt and pepper, then spread out on a baking tray. Roast for around 20 minutes, turning halfway, until golden and lightly caramelised.
- Meanwhile, prepare the curry sauce according to the pack instructions. Add the sliced onion and allow it to simmer gently until softened.
- Stir in the peanut butter then add the remaining vegetables and cook for 3–4 minutes until just tender.
- Finally, add the roasted cauliflower and squash, stirring gently to combine.
