Massaman curry, an authentic Thai dish with my creative, healthy, vegan spin on it! Comforting and grounding with the use of sweet potatoes, potatoes, carrots and peas simmered with spices and coconut milk. A filling and satisfying vegan, gluten-free meal idea that preps in just 30 minutes! Wholesome ingredients to support optimum health and a plant-based diet.
Vegan I Gluten Free
Time: 30 minutes
2 tbsp. olive or coocnut oil
1 clove garlic, minced
1-2 chilis, chopped (optional)
1 large sweet potato, peeled and cubed
1 large white potato, peeled and cubed
1/2 large carrot, mooned
3-4 tbsp. red curry paste
2 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground clove
2 cups homemade or 1 (15 ounce) can full-fat culinary coconut milk
1/2 - 1 cup water
1 tbsp. almond butter
1/2 cup green peas
Heat the oil over medium-high heat in a large skillet or sauce pot. When hot, add the garlic and chili, sautéing 1-2 minuets, until fragrant.
Add the sweet potato, potato and carrot to the pan. Sauté 5-7 minutes, or until the vegetables are seared and starting to become tender .
Add the spices and curry paste and stir frequently for 2-3 minutes, until the liquid is slightly reduced and the vegetables are evenly coated.
Add the coconut milk, water (as needed for consistency) and almond butter to the pan; stir. Bring to a low boil.
Simmer for 7-10 minutes until the vegetables are tender and the flavors have combined.
Add the peas to the curry and simmer an additional 2-4 minutes, until heated through.
Taste and adjust, adding any aditional spices as needeed.
Garnish with fresh herbs and serve warm. Store leftovers in the fridge 1-2 days.