Wilbur likes a bit of meat in his curries, yet he really enjoyed this veggie version - and was pleased there were leftovers for the next day's work lunch as Favourite Son did not pop in to hoover them up !
The curry paste is store bought but all the veggies are fresh and it is a great way of using the odd left over zucchini or cauliflower floret. Change the veggies to suit yourself - Super tasty! Enjoy! Colleen
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| Massaman Veg Curry- Feed Your Inner Cook |
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| Massaman Veg Curry- Feed Your Inner Cook |
Preparation 5 minutes
Cooking 15- 20 minutes (depends on veggies)
Ingredients
this is just an idea - swap and use the veggies you like
Splash of Oil
2 onions - diced
2 cloves garlic - crushed
4 tablespoons Massaman Curry Paste - add more or less depending on taste
1 teaspoon Turmeric powder
1 teaspoon dried chilli flakes (optional)
1 eggplant - sliced and diced into bite size chunks
1 -2 zuchhini - sliced
1/2 cauliflower - cut into small florets
1 head brocolli - cut into small florets
maybe some left over roast pumpkin/sweet potato chunks (optional)
1 - 2 tablespoons Crunchy Peanut Paste (gives crunch/salty/sweet/meaty flavour)
1 x 400ml tin Coconut Milk plus a dash of water to squish the tin
1 tin Brown Lentils - rinsed and drained
1 or 2 shallots sliced finely
some fresh parsley - finely chopped
Salt and pepper to taste
Serve with Rice or Shredded Lettuce
Method
Heat the oil in a wide pan
Add the onions and cook until begin to soften
Stir in the garlic, Curry Paste, Turmeric and chilli
Add the cut up vegetables - the ones that take longer to cook first and keep adding - stir now and then until veggies almost cooked
Pour in the Coconut Milk, water and Peanut Paste - stir well
Stir through the lentils, shallots and parsley
Have a taste and adjust /add seasonings to your preference
Serve with rice or shredded lettuce
Enjoy! Colleen
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