WHAT YOU NEED:
• cauliflower • yellow onion • garlic • coconut oil • red curry paste • spices – cumin, coriander, cinnamon + cardamom • coconut milk • fish sauce • soy sauce or tamari • coconut palm sugar • chickpeas • lime, peanuts + cilantro for serving
COOK VEGGIES
1
Add coconut oil to a large pan, pot or wok over medium heat. Add your onion and cook for 3 minutes or until lightly browned. Add in your garlic and cook for 1 more minute. Add your cauliflower or preferred veggies and saute for 1 minute or until coated with coconut oil and well mixed with onion and garlic.
ADD SEASONING + SPICE
2
Top veggies with curry paste and spices and stir until all veggies are coated.
ADD LIQUID + SIMMER
3
Add in your two cans of coconut milk, fish sauce, soy sauce, coconut palm sugar, chickpeas and bay leaves, if using. 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. Squeeze your lime juice into mixture.
SERVE + ENJOY!
4
Divide rice evenly and top with massaman curry. Sprinkle with peanuts and fresh cilantro, if desired.