Name: Massaman Veggie Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: thai
Ingredients: 2 tsp coconut oil (or organic canola oil); 0.5 cup sliced onion (red or white); 2 tsp minced ginger; 3 cloves garlic minced; 2 cups cauliflower florets (chopped small, about 1.5 inch); 0.5 null red bell pepper (chopped); 0.5 cup chopped green beans; 0.5 cup sliced carrots; 2 tbsp red curry paste (I use thai kitchen); 0.25 tsp cumin powder; 0.25 tsp cinnamon powder; 0.25 tsp cardamom powder; 0.125 tsp cloves powder; 0.25 tsp cayenne; 0.25 tsp crushed fennel seeds (or use ground star anise); 3 tbsp peanut butter (or almond butter); 1 tbsp raw sugar; 0.5 tsp salt (divided); 0.5 tsp tamarind concentrate; 1 cup coconut milk; 0.75 cup water

Instructions

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1

Heat the coconut oil (2 tsp) in a large pan over medium heat. Add sliced onion (0.5 cup) and cook for 4 minutes.
2

Stir in minced ginger (2 tsp), garlic minced (3 cloves), bell pepper (0.5 red), cauliflower florets (2 cups), chopped green beans (0.5 cup), and salt (0.25 tsp). Cover and cook for 4 minutes.
3

Add sliced carrots (0.5 cup), red curry paste (2 tbsp), cumin powder (0.25 tsp), cinnamon powder (0.25 tsp), cardamom powder (0.25 tsp), cloves powder (0.125 tsp), cayenne (0.25 tsp), and crushed fennel seeds (0.25 tsp). Mix and cook for 2 minutes to roast the spices and paste.
4

Add peanut butter (3 tbsp), raw sugar (1 tbsp), salt (0.25 tsp), tamarind concentrate (0.5 tsp), coconut milk (1 cup), and water (0.75 cup). Mix well.
5

Cover and cook for 6 to 8 minutes until the curry thickens and vegetables are tender-crisp. Taste and adjust seasoning. Garnish with [to_garnish basil]. Serve hot over rice.