Massaman Curry Veggies

Loaded with Vegetables, Herbs and  Spices that help fight inflammation 
This dish is also so delicious 

Serves 4


2 tsp coconut oil or organic canola oil

1 cup sliced onion, red or white

3 tsp minced ginger

4 cloves of garlic minced

3 cups cauliflower florets, chopped small, about 1.5 inch

1/2 red bell pepper, chopped

1/2 -3/4 cup chopped green beans

3/4 cup sliced carrots

2 Tbsp red curry paste (I use thai kitchen)

1 tsp cumin powder

1/4 tsp cinnamon powder

1/4 tsp cardamom powder

1/8 tsp cloves powder

1/4 tsp cayenne

1/8 tsp crushed fennel seeds (or use ground star anise )

4 Tbsp peanut butter or almond butter (or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil)

2 Tbsp Stevia, I use Truvia 

1/8 tsp salt

1/2 tsp tamarind Concentrate

1.5 cup coconut milk

1 cup water



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, 1/8 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, 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. 
Note: If you do not have Tamarind concentrate or pulp, use prune paste+ vinegar or vegan Worcestershire sauce (it has tamarind in it) to help add the sour. 
There is so much taste going on in this curry, you can just add 1/2 tsp vinegar as well. 



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