vegetarian massaman curry

I made this for my family last night and everyone liked it, even my 3 year old. Bring to a boil, then reduce heat to medium until you get a good simmer going. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. This tasty curry is totally satisfying, and the whole family will love this hearty, filling dish! Vegetable curries are becoming more popular in Thailand now that vegan and vegetarian restaurants are springing up everywhere. I just wasn’t sure there was a real benefit. *Peanut Butter:  We used an unsalted, unsweetened peanut butter. Cool and grind to a fine powder. Taste-test for flavor and saltiness, Start by adding 1 tablespoon soy sauce. We are so thrilled to hear that you loved this recipe and plan to add it to your regular rotation – *doing a happy dance. It’s funny because I fought tooth and nail on purchasing one. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It's the vegetarian equivalent of Massaman chicken and beef curry, which are hearty and robust with warm spices. Please leave us a review! Taste and add the soy sauce if using. 4 whole cardamoms (Thai cardamom, or green cardamom), 1 tablespoon soy sauce (use wheat-free for gluten-free diets), 3 to 4 cups chopped cauliflower (chopped into florets), 2 cups pumpkin or squash (cut into large cubes), 1 1/2 to 2 cups cooked or canned chickpeas (drained), Generous handfuls of fresh coriander or basil. Required fields are marked *. Get it free when you sign up for our newsletter. It comes from Southern Thailand where the majority of people are Muslim and as such combines the freshness of the classical Thai curry with the earthy flavors of a Middle Eastern bazaar. We used Thai Kitchen Red Curry Paste. The massaman curry paste: This traditional Thai curry … It packs a punch of red chili peppers, garlic, lemon grass, and ginger. It has great flavor and is Whole Food Plant Based. Add cauliflower, pumpkin, carrot, and chickpeas. Keep in mind that the flavors will develop as the dish cooks so don’t be overly eager with the salty condiments to start with, you can always add more at the end. Arab traders brought these fragrant spices, such as whole cardamom, cinnamon, and nutmeg, to Thailand several centuries ago. Some curry powders can get heavy with the turmeric, which isn’t a spice we are overly in love with. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. And because there are beans in this dish, the combination of curry and rice makes for a complete protein with all the amino acids you need to be healthy and happy. *Light Coconut Milk:  Make sure you use light coconut milk (in the can) and not full fat coconut milk. Hi there Sarah Get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! Add cherry tomato halves, and simmer another 5 minutes, or until soft. You also have the option to opt-out of these cookies. We used Yukon Golds simply because the skins are very thin and do not require peeling. Stir in the peas and light coconut milk, allow to set for 5 minutes to allow the flavors to marry. It does make life easier, especially meals like this one where you just throw everything in there and go. Top with sliced green onion and chopped fresh coriander or basil. Heat a deep, medium-size pot over high heat. Filed Under: Dinner, Instant Pot, Lunch, Posts, Recipes, Soups and Stews Tagged With: Carrots, Chickpeas, Coconut Milk, Garbanzo Beans, Garlic, Gluten Free, Oil Free, Onions, Peanut Butter, Peas, Plant Milk, Potatoes, Red Curry Paste, Refined Sugar Free, Tamari, Vegetable Broth.

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