Vegetable Massaman Curry

Take your vegetables from sidekick to star of the show! This curry is nearly overflowing with nutritious carrots, sweet potatoes, red pepper, and broccoli, all brought to life by the zesty massaman curry paste. From Thailand to your table, this is the perfect recipe for Meatless Monday, or anytime you want a veggie boost.

Yield: 4-6 servings
Prep Time: 40 minutes
Cook Time: 25 minutes

Ingredients:

For the Massaman Curry Paste:

• 45 ml / 3 tbsp honey
• 30 ml / 2 tbsp soya sauce
• 15 ml / 1 tbsp fresh lime juice
• 1 lemongrass stalk, chopped
• 1 1-inch / 2.5 cm piece ginger, peeled and chopped
• 3 clove / 1 tbsp chopped garlic
• 4 g / 2 tsp fresh lime zest
• 6 g / 1 tsp ground coriander
• 6 g / 1 tsp ground cumin
• 6 g / 1 tsp chili flakes
• 6 g / 1 tsp ground turmeric
• 3 g / ½ tsp ground cardamom

For The Curry:

• 28 g / 2 tbsp Mirage margarine
• 1 large onion, chopped
• 1 red pepper, seeded and chopped
• 100 g / 1 cup sliced carrots
• 1 recipe prepared massaman curry paste
• 1 (400 ml) can coconut milk
• 125 ml / ½ cup chicken broth
• 1 head of broccoli, cut into florets
• 454 g / 1 lb peeled and chopped sweet potato
• 30 g / ¼ cup chopped and roasted peanuts
• 10 g / ¼ cup chopped cilantro
• 1 lime, cut into wedges

Method:

For the Massaman Curry Paste:

1. Place all ingredients in the bowl of a food processor and pulse until it becomes a unified paste, set aside for later use.
   

For the Curry:

1. Heat Mirage margarine in medium pot set over medium-high heat. Stir in onion, peppers, and carrots, cook stirring for 3-5 minutes or until vegetable are tender-crisp.
2. Stir in paste and continue to cook for 1 minute.
   

   Add coconut milk, broth, broccoli and sweet potato to pot, bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes or until sweet potato is tender.

   
3. Divide among plates and garnish with roasted peanuts, cilantro, and a lime wedge.
4. Serve over rice if desired.

Chef’s Notes:

• For a quick version of this curry you can buy massaman curry paste instead of making it
• If you can’t find fresh lemongrass stalks you can use 10 g / 1 tbsp lemongrass paste
• If paste is to thick and won’t blend together in the food processor add 15 ml to 30 ml / 1 tbsp to 2 tbsp broth to it