Empty My Fridge
Vegan Massaman Curry Vegetables
Ingredients
- Coconut oil2 tsp
- Onion · sliced½
- Ginger · minced2 tsp
- Garlic · minced3 cloves
- Cauliflower2 cups
- Bell pepper½
- Green bean · chopped½–¾ cups
- Carrot · sliced½ cups
- Curry · paste2 tbsp
- Cumin · powder¼ tsp
- Cinnamon · powder¼ tsp
- Cardamom · powder¼ tsp
- Clove · powder0.13 tsp
- Cayenne pepper¼ tsp
- Fennel seed · crushed¼ tsp
- Almond butter3 tbsp
- Sugar1 tbsp
- Salt½ tsp
- Tamarind½ tsp
- Coconut milk1 cup
Instructions
- Heat the oil in a large pan over medium heat. Add the onion and cook for 4 minutes.
- Add the ginger, garlic, bell pepper, cauliflower, green beans and 1/4 tsp salt. Stir, cover and cook for 4 minutes.
- Add the carrots, red curry paste, cumin, cinnamon, cardamom, cloves, cayenne and crushed fennel seeds, and cook uncovered for 2 minutes, stirring, to toast the spices and paste.
- Stir in the peanut or almond butter, sugar, the remaining 1/4 tsp salt, tamarind, coconut milk and water until well mixed.
- Cover and cook for 6 to 8 minutes, until the curry has thickened slightly and the vegetables are tender-crisp or as soft as you like.
- Taste and adjust the salt and spice, then serve hot over rice.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionGingerCarrotBell pepperCoconut milkGreen beanCauliflower
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