This rich, creamy, flavorful Thai curry is a favorite curry of so many. It’s not hard to know why once you’ve tasted it! This massaman vegetable curry recipe is made with only clean ingredients, while not sacrificing any flavor. It’s dairy-free, gluten-free, and soy-free and you can serve it with a high-quality gluten-free grain such as millet, quinoa, or even brown rice, or skip the grains altogether and serve it with cauliflower rice. Whatever you choose, it will be delicious!
Cauliflower contains trace mineral boron to support the entire endocrine system.
Sweet potatoes help nourish the skin and support the adrenal glands.
Red curry paste:
If making the homemade curry paste, toast the coriander and cumin seeds in a small pan over medium-high heat for 1 to 2 minutes, until fragrant. Add to a food processor together with the rest of the ingredients and blend until smooth, scraping down the sides as needed.
Place a large skillet on medium-high heat. Add the shallots and cook for 5-8 minutes, until soft and browned. Add the garlic and curry paste and continue cooking for 1 to 2 minutes until fragrant.
Add the cauliflower, bell pepper, sweet potato, healing broth, coconut milk, nut butter, spices, and coconut sugar to the pan. Stir until evenly mixed. Simmer for 10 to 15 minutes, until the vegetables are tender.
Add the coconut aminos (if using), lime juice, and optional sea salt to the sauce. Taste and adjust seasoning, adding more lime juice as needed.
Serve the curry immediately with fresh Thai basil or cilantro, chopped roasted peanuts (if using), and brown rice, quinoa, or cauliflower rice.
Categories: Lunch, Dinner, International Recipes, Bowls, Asian Inspired, Main Dishes, Soups and Stews
This item posted: 20-Mar-2023
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