Easy 1-Pot Massaman Curry
Prep Preheat oven or prepare proteins as desired if using vegan tofu or meat options.
| Ingredient | Mass | Operations | ||||
|---|---|---|---|---|---|---|
| coconut or avocado oil | 27 g2 Tbsp | Sauté shallots in oil over medium heat2 min | Toast spices and curry paste3 min | Simmer vegetables and liquids12 min | Add protein and lime juice and simmer5 min | Divide between bowls with ricegreens, lime, cilantro, and peanuts |
| shallots, thinly sliced | 3 medium | |||||
| whole cumin seed | 1 tsp | |||||
| whole coriander seed | 1 tsp | |||||
| red curry paste | 5 Tbsp | |||||
| baby potatoes cut into bite-size pieces | 1 1/2 cups | |||||
| carrots, peeled and diced | 2 large | |||||
| light fat coconut milk | 57 g2 14-oz. cans | |||||
| water | 295 g1 1/4 cups | |||||
| ground cinnamon | 1/4 tsp | |||||
| cardamom | 1 dashnot stated, researched | |||||
| nutmeg | 1 dashnot stated, researched | |||||
| coconut aminos | 2 Tbsp | |||||
| maple syrup | 1 Tbsp | |||||
| peanut butter | 28 g2 Tbsp | |||||
| Crispy Baked Peanut Tofu or chicken or shrimp | 1 batchnot stated, researched | |||||
| lime juice | 1 Tbsp | |||||
| white rice | 185 g1 cupnot stated, researched | Simmer rice covered20 min | ||||
| Lime wedges | 4 wedgesnot stated, researched | |||||
| Fresh cilantro | 1/4 cupnot stated, researched | |||||
| Steamed or curried greens | 2 cupsnot stated, researched | |||||
| Roasted salted peanuts, chopped | 2 Tbspnot stated, researched | |||||