Massaman Curry Vegetables
Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe. Easy Weeknight Dinner
Servings: 2
Ingredients
- 2 tsp coconut oil or organic canola oil
- 1/2 loaded cup sliced onion red or white
- 2 tsp minced ginger
- 3 cloves of garlic minced
- 2 cups cauliflower florets chopped small, about 1.5 inch
- 1/2 red bell pepper chopped
- 1/2 -3/4 cup chopped green beans
- 1/2 cup sliced carrots
- 2 Tbsp red curry paste I use thai kitchen
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/8 tsp cloves powder
- 1/4 tsp cayenne
- 1/4 tsp crushed fennel seeds or use ground star anise
- 3 Tbsp peanut butter or almond butter or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil
- 1 Tbsp raw sugar
- 1/2 tsp salt divided
- 1/2 tsp tamarind Concentrate
- 1 cup coconut milk
- 3/4 cup water
Instructions
- In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
- Add ginger, garlic, bell pepper, cauliflower, green beans, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
- Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
- Add peanut/almond butter, sugar, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
- Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.
Video
Notes
Nutritional values based on one serving
Nutrition
Calories: 399kcal | Carbohydrates: 33g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Sodium: 849mg | Potassium: 736mg | Fiber: 6g | Sugar: 17g | Vitamin A: 8925IU | Vitamin C: 96.1mg | Calcium: 88mg | Iron: 1.9mg