Vegetarian Thai Massaman Curry
With Indian influences and popular among Muslim communities in Southern Thailand, massaman curry is a truly global dish.
- Serves: 6 persons
- 1tablespoon oil
- 1tablespoon Chinese Five-spice powder
- ½teaspoon fresh ginger, grated
- ½teaspoon turmeric
- ¼teaspoon cayenne pepper (or to taste)
- 1 ½cups coconut milk
- 1cup vegetable broth
- 2potatoes, chopped
- 1cups seitan , chopped
- 1tablespoon peanut butter
- 2whole cloves
- 1teaspoon kosher salt
- ¼teaspoon cinnamon
- 2teaspoons brown sugar
- ⅓cup peanuts or cashews, optional)
Step 1Gather the ingredients.
Step 2In a large skillet or stockpot, heat five-spice powder, ginger, turmeric, and cayenne in oil for just one minute, stirring constantly, until fragrant.
Step 3Reduce heat to medium-low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cloves, and salt, cover, and cook for 15 to 20 minutes, stirring occasionally.
Step 4Uncover, add peanut butter, cinnamon, sugar and peanuts or cashews, and heat for one more minute. Serve over rice (or another cooked whole grain , if you prefer). If you prefer a thicker vegetarian Massaman curry, dissolve 1 tablespoon cornstarch in 3 tablespoons water and add to the curry, simmering for 2 to 3 minutes, until thick. Makes 6 servings Nutritional information, per serving: Calories 305; Fat 20 g Protein 11 g Sodium 391 mg Fiber 1.8 g Carbohydrate 25 g Sugar 1.6 g, Zinc 1.1 mg, Calcium 56 mg, Iron 2.8 mg Vitamin D 0 mg, Vitamin B12 0 mg