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Author Notes: This recipe resulted from having found myself in possession of a large tub of massaman curry paste and no chicken. So instead I made a vegetarian version loaded with veggies and flavor. While this recipe uses fish sauce, you can simply not include it to make a vegan version. —girlwiththegreenhair
- 2 tablespoons olive oil
- 3 tablespoons massaman curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 can coconut milk
- 1 large sweet potato, cubed
- 3 medium carrots, sliced diagonally
- 1/2 small head of cabbage, cored, halved, and sliced into ribbons
- 1/3 cup smooth, non-hydrogenated peanut butter
- 2 tablespoons brown sugar
- 1-3 tablespoons tamarind paste (adjust according to how tangy you want)
- 1.5 teaspoons fish sauce (leave out for vegan option)
- 4-5 cups vegetable stock
- Juice of 1 lime
- 1/3 cup cashews, chopped (for garnish)
- 1/2 cup cilantro, chopped (for garnish)
- Cooked rice for serving
- Saute the onion in oil over medium-high heat 3-5 minutes until translucent. Add curry paste and mix into the onion. Add garlic and ginger, and saute 30 seconds until fragrant. Add coconut milk and stir to combine.
- Add sweet potato, carrots, and cabbage and stir to coat in the spice and coconut milk mixture. Add the brown sugar and peanut butter and combine until they have dissolved into the sauce. Add tamarind sauce to taste, and fish sauce - stir well.
- Add enough vegetable stock to just cover the vegetables. Simmer 20-25 minutes until the potatoes are fork-tender.
- Take the pot off the heat and stir in the lime juice.
- Serve over rice, garnished with cilantro and cashews. (Avocado would be good too!)
- This recipe was entered in the contest for Your Best Vegan Recipe