9. Massaman Curry Vegetables
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
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In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
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Add ginger, garlic, bell pepper, cauliflower, green beans, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
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Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
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Add peanut/almond butter, sugar, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
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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.