Beginner (You’ve got this!)
This one-pot veggie massaman curry (Thai) is sure to wow any taste bud! Enjoy with a light lager or glass of sauvignon blanc.
Notes: You can use any combination of vegetables for this vegan veggie curry. Perfect for throwing in any veggies that are on their last days of freshness.
If using Yukon potatoes instead of Russet, you may need to adjust the cooking time. Cook until tender.
Serve atop long grain rice or in a bowl with warm naan to dip into the curry.
- 3 tbsp extra virgin olive oil
- 1 yellow onion
- 3 small carrots
- 1 red pepper
- 4 oz Baby Bella mushrooms
- 5 cloves garlic
- 1 thumb of fresh ginger
- 3 large Russet potatoes
- 3 handfuls spinach
- 13.5 oz can sweetened coconut milk
- Optional: 1/3 cup roasted peanuts
- Optional: Basmati rice or long grain rice
- Optional: Naan bread
- 1/3 tsp coriander
- 1/3 tsp thyme
- 1/3 tsp cumin
- 1/3 tsp cinnamon
- 1/3 tsp red pepper flakes
- 1/3 tsp chili powder
- 1/3 tsp garlic powder
- 1/3 tsp allspice
- 1/3 tsp black pepper
- 1 tsp salt
Prepare your ingredients
Chop all vegetables uniformly. Potatoes should be about 1-inch cubes. Ginger should be finely chopped. Ideally, you will mix spices together in a small bowl before putting them into the pot, but it is not necessary.
(Optional: Start to prepare Basmati rice, or any other long-grain rice to pair with your meal. Or warm your naan bread in the oven)
Make the base
Add onion, carrot, red pepper, mushrooms, garlic, ginger, and potatoes to an oiled large cast-iron skillet (2 tsp oil). Cook covered on medium heat until potatoes and carrots are tender (10-12 minutes). Stirring occasionally.
Add a can of sweet coconut milk as your base for the veggie curry along with chopped spinach and spice mix. Stir until fully combined and leave uncovered.
Finish and plate
Once your spinach has cooked down and is soft (about 5 minutes), taste test and add salt and pepper to taste.
Plate your curry atop long grain rice or alongside naan, add chopped peanuts to the top, and serve!