Review: Trader Joe’s Vegetable Panang Curry, Green Curry

Okay, here’s my unsolicited Louisville shout out: We have tons of international restaurants spread out across the city. You name it and we probably have it. Although, sadly, we don’t have a lot of vegan restaurant options (I guess I’ll have to open that vegan diner I keep talking about). But as far as Thai food, we have that in abundance and whenever I pay a visit to one of our Thai restaurants, I almost always get the green curry with tofu.

On a visit to Trader Joe’s, I noticed two microwaveable vegan curries in the soup section: Vegetable Green Curry and Vegetable Panang Curry, which I’m also a big fan of. At around $2 each, I thought I’d give them a try.

My husband had the green curry and I had the panang curry, though we sampled each. I made basmati rice to go along with them, which helped to bulk up the meals.

And the verdict? They were actually pretty good. Both were very soupy, even for a curry, but the rice helped to soak up the coconut milk broth. I wouldn’t recommend eating either without a side of rice.

The green curry had a spicy kick and lots of carrots and other veggies. The panang curry was milder and had lots of carrots and sliced baby corn. You get a lot with each container and I could even see splitting one if we made tofu to go with it. So, if you’re looking for a quick and filling lunch or dinner option, I recommend both.

Menu for the Week: Kidney Bean Wraps and Panang Curry

This has been one of those weeks where we ran out of everything at once, so we had to keep our food budget cheap.

For breakfast, we both tend to like lighter meals, but if you’re looking for more protein, you might want to switch out the banana bread with a tofu scramble burrito or breakfast casserole.

Also, we actually had a couple of meals left over to make from last week, so I’ll be adding those in with the rest.

So, here’s what we decided to go with this week:

Breakfast:

Banana bread from “Veganomicon
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen

Lunch:

Kidney Bean and Avocado Wraps from “Big Vegan
Macaroni salad, adapted from The Pioneer Woman

Dinner:

Sweet Potato Mac ‘n’ Cheese with a salad
Panang Curry, adapted from this recipe

I hope you all are well and are enjoying  Vegan MoFo!