Side dishe for 2

Massaman Curry Vegetables

Name: Massaman Curry Vegetables
Total time: 50 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 tsp coconut oil; 1/2 loaded cup sliced onion; 2 tsp minced ginger; 3 cloves garlic minced; 2 cups cauliflower florets; 1/2 red bell pepper; 5/8 cup chopped green beans; 1/2 cup sliced carrots; 2 tbsp red curry paste; 1/4 tsp cumin powder; 1/4 tsp cinnamon powder; 1/4 tsp cardamom powder; 1/8 tsp cloves powder; 1/4 tsp cayenne; 1/4 tsp crushed fennel seeds; 1 tbsp raw sugar; 1/2 tsp salt; 1/2 tsp tamarind concentrate; 1 cup coconut milk; 3/4 cup water

This vegetable curry simmers cauliflower, peppers, beans, and carrots with coconut milk, curry paste, spices, and nut butter.

$1.85per serving $

50 minstart to table

2servings

Thai Vegetarian Vegan Dairy-free Budget Side dishes

Ingredients

2 tsp coconut oil
1/2 loaded cup sliced onion
2 tsp minced ginger
3 cloves garlic minced
2 cups cauliflower florets
1/2 red bell pepper
5/8 cup chopped green beans
1/2 cup sliced carrots
2 tbsp red curry paste
1/4 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp cloves powder
1/4 tsp cayenne
1/4 tsp crushed fennel seeds
1 tbsp raw sugar
1/2 tsp salt
1/2 tsp tamarind concentrate
1 cup coconut milk
3/4 cup water

Steps

Heat the coconut oil in a medium pot over medium heat.
Cook the onion, ginger, and garlic for 4 minutes, stirring often.
Stir in the curry paste, cumin, cinnamon, cardamom, cloves, cayenne, and fennel, then cook for 1 minute.
Add the cauliflower, bell pepper, green beans, carrots, coconut milk, and water, then bring the pot to a simmer.
Cover and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are tender.
Stir in the peanut butter, sugar, salt, and tamarind, then simmer uncovered for 3 minutes.