Massaman Curry Vegetables. Gluten-Free Vegan Soy-Free

veganricha.com

Jennifer Kellogg

2 tsp coconut oil or organic canola oil

½ ( 0.5 ) loaded cup sliced onion red or white

2 tsp minced ginger

3 cloves of garlic minced

2 cups ( 200 g) cauliflower florets chopped small, about 1.5 inch

½ ( 0.5 ) red bell pepper chopped

½ to ¾ cup ( 75 to 115 g) chopped green beans

½ cup ( 64 g) sliced carrots

2 Tbsp red curry paste I use thai kitchen

¼ tsp ( 0.25 tsp) cumin powder

¼ tsp ( 0.25 tsp) cinnamon powder

¼ tsp ( 0.25 tsp) cardamom powder

⅛ tsp ( 0.13 tsp) cloves powder

¼ tsp ( 0.25 tsp) cayenne

¼ tsp ( 0.25 tsp) crushed fennel seeds or use ground star anise

3 Tbsp peanut butter or almond butter or use a ¼ cup roasted peanuts and blend to a paste with a little water or oil

1 Tbsp raw sugar

½ tsp ( 0.5 tsp) salt divided

½ tsp ( 0.5 tsp) tamarind Concentrate

1 cup ( 226 ml) coconut milk

¾ cup ( 187.5 ml) water

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