To begin this curry, chop your vegetables (broccoli, mushrooms, peppers, potatoes, onions, and shallot) and set aside to begin curry sauce.
In a small pot over low heat, heat 1 tbsp olive oil and saute the onions and shallots until fragrant.
Once the onions & shallots become translucent, add 5 crushed garlic cloves, 1 tbsp Panang curry paste, 1 tsp black bean sauce, 1 tbsp ground ginger, 1 tsp paprika, and the zest and juice of one lime.
Heat the spices and stir until combined and add the coconut milk. Stir and let simmer for about 5 minutes while you prepare your vegetables in the Tagine. (If you’re not using a Tagine, then you can just prepare everything in a large pot instead).
Layer the vegetables with a drizzle of olive oil in the Tagine and ladle the curry sauce over your chopped veggies.
Place your Tagine on a flat top (Tagine cracks when placed over/under direct heat) and let it simmer over low heat for 45 minutes to 1 hour. The slow cooking over low heat causes all of the vegetable juices to release and give your curry a delicious flavor!
If you’re cooking this in a regular pot, cook the veggies over low heat in the curry sauce until soft.
Serve over cooked rice and a side of warm Naan bread.