Massaman Curry Vegetables
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2
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Calories
399 kcal
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Course
Main Course
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Cuisine
Thai
Massaman Curry Vegetables
Description
This Massaman Curry uses an array of vegetables—cauliflower, bell pepper, green beans, and carrots—cooked in coconut oil and simmered in a sauce combining red curry paste with aromatic spices like cumin, cinnamon, cardamom, cloves, cayenne, and fennel seeds. Peanut butter adds creaminess and a subtle nutty sweetness, balanced by raw sugar and tamarind concentrate for depth.
The cooking process involves sautéing aromatics and vegetables, roasting spices briefly, then simmering everything in coconut milk and water until the curry thickens and the vegetables reach desired tenderness. The curry is hearty yet retains texture, with a creamy, slightly sweet, and spicy flavor profile enhanced by peanut butter.
Serve Massaman Curry hot over rice to soak up the flavorful sauce. Garnishing with fresh basil adds an herbal note that complements the rich curry. The recipe is suitable for those who appreciate complex flavors and textures in vegetable curries.
The provided nutritional information pertains to a single serving, useful for meal planning or dietary considerations.
Ingredients
- 2 tsp coconut oil or organic canola oil
- 1/2 onion red or white, sliced
- 2 tsp ginger minced
- 3 cloves garlic minced
- 2 cups cauliflower chopped small, about 1.5 inch, florets
- 1/2 red bell pepper chopped
- 1/2 -3/4 cup Green bean chopped
- 1/2 cup carrot sliced
- 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 powdered
- 1/4 tsp cayenne pepper
- 1/4 tsp fennel seeds or use ground star anise, crushed
- 3 Tbsp peanut butter or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil, or almond butter
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Sodium | 849mg | 35% |
| Potassium | 736mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 8925IU | 179% |
| Vitamin C | 96.1mg | 107% |
| Calcium | 88mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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