Easy peasy panang curry

Ingredients

• Mixed Vegetables - 1.5 cups
• Coconut Milk - 13.5 oz (usually one can)
• Firm Tofu - 14 oz (you can lessen or increase based on how many veggies you are adding, to your liking)
• Peanur Butter - 1/2 cup (smooth texture is preferred)
• Shallots/Onions - 1 cup
• Ginger - 2 tablespoons, grated or thinly slices
• Garlic - about 6 cloves, minced or finely chopped
• Red Chili Paste - 3 tablespoons(or per your liking)
• Brown Sugar - 1/2 cup
• Turmeric Powder - 2 teaspoons
• Cumin Powder - 2 teaspoons
• Kaffir Lime Leaves or freshly squeezed Lime Juice - 3 tablespoons(in case of juice) and few leaves (if you are using leaves)
• Salt - as per taste
• Olive Oil - 2 tablespoons

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Preparation

• Take a deep and thick bottomed pan, add oil and heat it.
• Add Shallots/Onions, Garlic, Ginger and cook till onions/shallots are tender.
• Add peanut butter, turmeric, cumin powder, red chili paste and cook for about a minutre. or so (make sure peanut butter doesn't stick to the bottom).
• Add the rest of the ingredients at this point, mix well till everything is smooth.
• Cover and cook in low heat (simmer) till all veggies are cooked .
• Adjust any spices and let it simmer for few m ore minutes and it is all ready .