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Veggie Massaman Curry

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An easy one-pot recipe for veggie massaman curry made with cauliflower and chickpeas and packed full of flavor. A delicious weeknight dinner or weekend feast the whole family will enjoy.

Ingredients

Scale
  • 1 1/2 cups rice, cooked according to package instructions
  • 1 tbsp coconut oil
  • 1 small onion, sliced
  • 4 garlic cloves, minced
  • 1 large head of cauliflower, chopped into florets
  • 4 tbsp red curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cardamom
  • 1/2 tsp sea salt
  • 2 14-oz cans full-fat coconut milk
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce (or tamari, if gluten-free)
  • 1 tbsp coconut palm sugar (or brown sugar)
  • 1 can chickpeas, drained and rinsed
  • optional: 1-2 bay leaves
  • juice, 1 lime
  • For serving: 2 tbsp peanuts, fresh cilantro

Instructions

  1. Make rice according to package instructions
  2. Add coconut oil to a large pan, pot or wok over medium heat.
  3. Add your onion and cook for 3 minutes or until lightly browned. Add in your garlic and cook for 1 more minute.
  4. Add your cauliflower or preferred veggies and saute for 1 minute or until coated with coconut oil and well mixed with onion and garlic.
  5. Top veggies with curry paste and spices and stir until all veggies are coated.
  6. Add in your two cans of coconut milk, fish sauce, soy sauce, coconut palm sugar, chickpeas and bay leaves, if using.
  7. Bring your mixture to boil and then lower to a simmer to cook for 15-20 minutes or until all veggies are cooked through and sauce has thickened.
  8. Squeeze your lime juice into mixture.
  9. Divide rice evenly and top with massaman curry.
  10. Sprinkle with peanuts and fresh cilantro, if desired.

Find it online: https://www.thehealthymaven.com/veggie-massaman-curry/