Running out of meal ideas to get you through the rest of this winter? Worry no more—we created the perfect nourishing and warming recipe with this quinoa panang curry! We partnered with our friends at Yai’s Thai—a company bringing bold and fresh Thai flavors into your kitchen—to develop a winter veggie bowl that combines SIMPLi's light and fluffy Regenerative Organic Certified® White Quinoa with Yai's Thai's sweet and creamy Panang Curry.
We sauteed winter vegetables using SIMPLi Extra Virgin Olive Oil Blend, which blends our 100% Greek extra virgin olive oil (EVOO) with our 100% winterized high oleic sunflower oil for a cooking oil with a high smoke point—perfect for sautéing and pan-frying. You can substitute whichever vegetables are in season in your area. Just be sure to season them well with SIMPLi Peruvian Pink Salt and freshly ground black pepper to bring out their flavor before adding in Yai’s Thai Panang Curry.
Originating in central Thailand, Panang Curry balances sweet and salty flavors with sweetness coming from the tomatoes and pineapple and nuttiness coming from cashews in a delicious puree that offers a unique taste, distinguishing itself from other curries. Panang curry is richer and sweeter than other Thai curries, and more mild in flavor. Thai curry is traditionally eaten with rice, but by introducing a nutrient dense grain like quinoa, we're add fiber, protein, and other essential vitamins and minerals to keep it plant based while reinventing a classic dish.
INGREDIENTS✅ 3 tablespoons SIMPLi EVOO Blend
✅ 1 cup SIMPLi White Quinoa
✅ SIMPLi Peruvian Pink Salt and freshly ground black pepper
✅ 1 jarYai’s Thai Panang Curry
✅ 2 cups or ½ head of cauliflower
✅ 2 cups kale or your favorite leafy greens
✅ 1 medium yellow onion
✅ 1 medium sweet potato, boiled for 10 minutes
✔️ Dice the onion
✔️ Cut sweet potato into thin quarters
✔️ Chop cauliflower into small florets
✔️ Head 3 tablespoons SIMPLi EVOO Blend in a large sauté pan on low
✔️ Add diced onion and sauté until translucent
✔️ Add sweet potato, cauliflower, and SIMPLi Salt and pepper to the pan and sauté until soft
✔️ Add jar of Yai’s Thai Panang Curry and stir to thoroughly coat veggies in the sauce
✔️ Reduce heat to a simmer and cover for 30 minutes
✔️ While veggies are cooking, bring 2 cups of water to a boil
✔️ Add 1 cup SIMPLi White Quinoa and a sprinkle of SIMPLi Salt, reduce heat to low
✔️ Cover and cook for 12 minutes or until liquid has absorbed and quinoa is fluffy in texture
✔️ Remove cover for the veggies and add kale, mix and let simmer for 5 more minutes
✔️ Build your bowl—add SIMPLi White Quinoa to the bottom, then top with Yai’s Thai Panang Curry and veggie mixture
✔️ Finish with SIMPLi Salt, serve, and enjoy!
With a distinctly authentic flavor, this curry recipe will elevate your winter cooking to fill you up and keep you warm for the rest of winter!