Massaman Curry

YUMMY!  You should probably go ahead and double this because you’re going to want more.  I wish I did!  Serve over brown rice or quinoa (about 1 cup uncooked to go with this amount).

I didn’t remember to take a picture until leftovers so it’s not super pretty….  🙂


  • 1 small onion, chopped
  • 5 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 small red pepper, chopped
  • 2 carrots, halved lengthwise and thinly sliced
  • 1/2 head cauliflower, chopped
  • 3/4 cup green beans, chopped
  • 1 Tbsp red curry paste (I used Thai Kitchen brand) – increase if you want some heat
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cardamom
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves
  • 3 Tbsp peanut butter
  • 1 Tbsp sugar/succanat
  • 1/2 tsp tamarind paste
  • 1/2 tsp salt
  • 1 cup coconut milk
  • 3/4 cup water

In a soup pot, saute onion until starting to soften.  Add garlic, ginger, red pepper, carrots, cauliflower and green beans.  Put a lid on and cook on medium stirring occasionally.

In a measuring cup, whisk together the remaining ingredients until well dissolved.  Add to pot and simmer until done to your liking.  Serve over brown rice or as you wish.





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