As of late, I have come full circle. My first love, massaman, may be my true love. The savory and sweet spices, the warming broth, and the crunch of the peanuts; what more could a girl want? It must be true love, because I cannot wait for my next meal out. I am now making massaman at home, in a large pot to last me through left-overs the next day. Massaman, you are the real thing.
Vegan Massaman Curry
- 1 Tablespoon Safflower OIl
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 1 Teaspoon Ginger, off microplane, or chopped
- 1 Teaspoon Chinese 5-Spice Powder
- 1 Teaspoon Cumin
- 1/2 Teaspoon Turmeric
- 1 Teaspoon Salt
- 1.5 Cups Broth
- 1 Can Coconut Milk
- 1 1/2 to 2 Cups Fingerling potatoes (or any type), chopped to bite size
- 1/2 Cup Peanuts
- 1 Can Stewed Tomatoes, drained
- Handful Cilantro, chopped
1. In a large pan, heat the oil over medium heat. Add the onion, cooking until it begins to soften.
2. Add garlic, ginger, spices, and salt. Stir constantly for one minute.
3. Add the can of coconut milk, and then the potatoes. Lower the heat, and let the potatoes sit for a few moments.
4. Next, add the broth, tomatoes, and the peanuts. Finally, stir in the cilantro. Cook for another 40 minutes or until potatoes are cooked through.
5. Serve over a grain of your choice, or even cauliflower rice. I like mine with tofu!
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Photo: Jessica Riley-Norton