I am so pleased to be hosting Zsu Dever on her blog tour for her new book Vegan Bowls! I’m an absolute sucker for bowls. I’ve alway’s loved having everything tucked into a nice bowl, all mixed up, and ready to go. 

As I page through Zsu’s new book I am constantly adding recipe after recipe into my mental file of what I want to make. Paella Bowl? Yes. Seitan Gyro Bowl? Yes. Roman Style Tempeh Bowl with Kale and Apple Salad? YES!!  Every time I turn the page and see a new recipe I want to make it! I love Zsu’s books for that reason. With her first book, Everyday Vegan Eats, and now with Vegan Bowls she creates recipes that are easy, delicious and will make you reach for her cookbooks when looking for something new to make.

I am happy to be sharing her recipe for a lovely Thai Panang Curry Bowl. I hope you enjoy it.

Thai Panang Curry Bowl

SERVES 4

This is such a simple recipe that it almost feels like cheating. In addition to being quick,
this curry is super flexible; use any variety of vegetables that you please.

QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen

CURRY

1 (13.5-ounce) can coconut milk, divided
1 to 2 tablespoons red curry paste
2 tablespoons peanut butter
3 (2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables (carrot, winter squash, summer squash, green
beans)
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil

SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil
over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove
from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste
and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk
and the peanut butter and cook for another minute. Add the remaining milk, the lime
leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash)
and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and
simmer over medium until the vegetables are tender. Add the bell pepper and cook
until crisp tender, about 1 minute. Add more water if the curry is too dry. Season with
salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the
basil.

(Recipe from
Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage
Press, LLC.)

all photos by Zsu Dever