Vegetable Panang Curry is an easy vegan and gluten free one pot dish. Totally amazing for lunch or dinner, and a perfect choice for meal prep. #vegan #plantbased #Indian #dairyfree #curry #panang #mealprep #lunch #dinner

Vegetable Panang Curry

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Dinner, Lunch, Curry
  • Method: Cooking, One Pot
  • Cuisine: Vegan, Gluten Free, Indian


This amazingly satisfying Vegetable Panang Curry is super easy to make in one pot and naturally vegan, gluten free. Packed with fantastic flavors so satisfying and mesmerizingly good.



  • 3 cups mixed vegetables
  • 4 Tbs Panang Curry paste
  • 6 cloves garlic
  • 1 14 oz can coconut milk
  • 3 Tbs peanut butter
  • salt, pepper to taste


  • tandoori cashews (1/2 cup cashews + 3 tsp tandoori spice)
  • 1/4 cup lemon juice
  • 3 tsp maple syrup
  • 2 tbs tamari sauce
  • cilantro


  1. Heat a bit of oil, or go for vegetable broth if you like to make it oil free. Add your veggie mix and garlic to that pot. Fry all for around 5 minutes.
  2. Next add coconut milk, peanut butter, and Panang curry paste. Season with salt and pepper, and cook for 8 minutes longer. After 6 minutes, it’s time to add the optional maple syrup, lemon juice, and tamari to that pot.


Note: If you plan to use the optional tandoori cashews, make them while the curry is cooking. In a small bowl, mix cashews with tandoori spice.

Heat a small pan and roast the cashews for around 3 minutes until lightly roasted. Be careful not to burn them.


  • Serving Size: 2 cups
  • Calories: 339
  • Sugar: 6.5
  • Sodium: 86.5
  • Fat: 29
  • Saturated Fat: 22
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 14
  • Fiber: 5
  • Protein: 17
  • Cholesterol: 0

Keywords: Curry, Indian, vegan, gluten free, dairy free, plant based, pangang