I hadn’t originally planned on making a vegetarian curry this week. However, when I overheard my husband on the phone, sweetly offering up his “chicken” nachos to our vegan friend hosting a Super Bowl shindig, I had to step in with something. As an aside, I do use the word “chicken” here loosely given that my sweetie pie likes to dump CANNED chicken over his nachos. I guarantee you, If a vegan is going to cheat, it most certainly won’t be with chicken out of a can.

 
But I digress. The Penang curry came out warm and comforting in all of its vegetable glory, but I am looking forward to tossing in shrimp or chicken chunks when we enjoy the leftovers. I do admit, however, that I completely ignored the recipe. I used homemade curry paste in addition to a squirt of sambal oelek, omitted the peanut butter and added kaffir lime leaves, fish sauce, broccoli and shiitake mushrooms. I ladled the whole mess over brown rice and served it with small bowls of freshly toasted coconut, crushed peanuts and lime wedges.

Penang vegetable curry