Modified from the amazing recipe from http://www.veganricha.com/2014/05/massaman-curry-vegetables-gluten-free.html
- 4 Tbsp coconut oil or vegetable oil
- 1 large sliced onion, red or white (about 1 cup pressed down)
- 2-3 tsp minced or grated ginger
- 4 cloves of garlic minced
- I head (about 3 cups) cauliflower florets, chopped small, about 1.5 inch
- 1 red bell pepper, chopped (or use green bell peppers or both)
- 1-1 ½ cup chopped green beans (cut into 1-2″ long pieces)
- 1 cup (about 2 med-large carrots) thinly sliced carrots
- 4 Tbsp red curry paste (I use Thai Kitchen brand)
- ½ tsp cumin powder
- ½ tsp cinnamon powder
- ½ tsp cardamom powder
- ¼ tsp cayenne (use more if you like it spicy)
- ¼ tsp crushed fennel seeds (or use ground star anise )
- 4 Tbsp peanut butter or almond butter (or use a ½ cup roasted peanuts and blend to a paste with a little water or oil)
- 2 Tbsp raw sugar
- 1 tsp salt, divided
- 3 Tbsp soy sauce
- 1 can coconut milk
- 1 cup water
- In a large pan or wok, add oil and heat at medium heat. Add onion and cook for 4 minutes.
- Add ginger, garlic, bell pepper, cauliflower, green beans, carrot, ½ tsp salt and mix. Cook while stirring.
- Add the curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
- Add peanut/almond butter, sugar, ½ tsp salt, so sauce, 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.
Note this recipe would lend itself for easy modifications to use peas, cubed potatoes, mushrooms, and tofu.