This rich and fragrant massaman vegetable curry features a creamy coconut-peanut broth, crunchy vegetables, and tender potatoes.
- 1 tablespoon coconut oil, or any other oil
- 1 medium red onion, cut into 3/4-inch chunks
- 1 bell pepper, cut into 3/4-inch chunks
- 3 tablespoons red curry paste
- 2 tablespoons natural unsweetened peanut butter
- One 13-ounce can full-fat unsweetened coconut milk
- 1 tablespoon raw or light brown sugar (in a pinch, you can use maple syrup or white sugar)
- 1 tablespoon soy sauce
- 1/4 teaspoon ground cinnamon
- 1 large Yukon gold potato, cut into 3/4-inch chunks
- 3 cups bite-size broccoli florets
- 1 to 2 tablespoons lime juice, to taste
- Cooked brown rice, for serving
- Cilantro or basil, for serving
- Heat 1 tablespoon coconut oil in a large high-sided pan over medium-high heat and add the onions and peppers. Cook until they’re browned in places, stirring once or twice, about 5 minutes.
- Stir in 3 tablespoons curry paste and cook for 1 minute. Then add 2 tablespoons peanut butter and stir to incorporate. Add 1 can coconut milk, 1 tablespoon sugar, 1 tablespoon soy sauce, 1/4 teaspoon cinnamon, and the chopped potato. Cover tightly with a lid and bring to a boil. Simmer gently until the potatoes are cooked through, stirring occasionally, about 15 minutes.
- Add the broccoli and cook for another 3 minutes or so, just until it’s bright green.
- Turn the heat off and season with 1 to 2 tablespoons lime juice.
- Serving Size: 1/6 of the recipe
- Calories: 250
- Fat: 19.8 g
- Carbohydrates: 15.6 g
- Fiber: 4.5 g
- Protein: 5.3 g
Keywords: vegan, massaman, curry, thai