Thai Massaman Vegetarian Curry

Name: Thai Massaman Vegetarian Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai,Asian
Ingredients: 2 tablespoons vegetable oil; 5 cloves garlic, minced; 1 ounce fresh galangal or ginger (2 thumb-size pieces), peeled and thinly sliced; 1/3 cup chopped onion; 1 small red chile pepper, minced; 3 cups vegetable stock; 4 medium bay leaves; 1/2 teaspoon turmeric; 1/4 teaspoon ground cardamom; 1 tablespoon ground cumin; 1 teaspoon cumin seed; 1 tablespoon ground coriander; 1/4 teaspoon ground cloves; 1 tablespoon soy sauce (use wheat-free for gluten-free diets); 4 whole cardamom pods (Thai cardamom, or green cardamom); 12 cups cauliflower florets; 2 cups cubed pumpkin (1-inch cubes); 1 large carrot, sliced; 1 1/2 to 2 cups cooked or canned chickpeas, rinsed and drained; 2 cups halved cherry tomatoes; 1/4 to 1/3 can coconut milk; Sea salt, to taste; 2 medium green onions, sliced; 1/4 to 1/2 cup fresh coriander or basil

Prepare a Southern Thai Massaman vegetarian curry, distinguished by its rich and broad array of spices.

⭐ 3.8 (16 reviews) Prep: 20 minCook: 25 minTotal: 45 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai Asian

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Ingredients

2 tablespoons vegetable oil
5 cloves garlic, minced
1 ounce fresh galangal or ginger (2 thumb-size pieces), peeled and thinly sliced
1/3 cup chopped onion
1 small red chile pepper, minced
3 cups vegetable stock
4 medium bay leaves
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1 tablespoon ground cumin
1 teaspoon cumin seed
1 tablespoon ground coriander
1/4 teaspoon ground cloves
1 tablespoon soy sauce (use wheat-free for gluten-free diets)
4 whole cardamom pods (Thai cardamom, or green cardamom)
12 cups cauliflower florets
2 cups cubed pumpkin (1-inch cubes)
1 large carrot, sliced
1 1/2 to 2 cups cooked or canned chickpeas, rinsed and drained
2 cups halved cherry tomatoes
1/4 to 1/3 can coconut milk
Sea salt, to taste
2 medium green onions, sliced
1/4 to 1/2 cup fresh coriander or basil

Instructions

Heat a deep pot over high heat with oil; stir-fry garlic, galangal or ginger, onion, and chile for 1-2 minutes.
Add stock, bay leaves, turmeric, ground cardamom, cumin, cumin seed, ground coriander, cloves, and soy.
Smash whole cardamom pods and add both the shells and seeds to the pot.
Stir in cauliflower, pumpkin, carrot, and chickpeas; bring to a boil, then reduce to a simmer, cover, and cook for 10-15 minutes until vegetables are tender.
Add cherry tomato halves and simmer for an additional 5 minutes.
Reduce heat to low; stir in 1/4 can of coconut milk. Adjust flavor with soy sauce or sea salt, and more coconut milk if too spicy. Remove cardamom pods.
Garnish with green onion and fresh coriander or basil; serve with jasmine rice.

Nutritional Info (per serving)

Calories: 423 kcal

Carbohydrate: 56 g

Cholesterol: 0 mg

Fiber: 19 g

Protein: 17 g

Saturated Fat: 8 g

Sodium: 1015 mg

Sugar: 19 g

Fat: 19 g

Unsaturated Fat: 0 g