How To Make Vegetarian Curry

Nutrition Facts (per serving)
419	Calories
19g	Fat
55g	Carbs
17g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	419
% Daily Value*
Full Fat 19g	24%
Saturated Fat 7g	37%
Cholesterol 0mg	0%
Sodium 1008mg	44%
Total Carbohydrate 55g	20%
Dietary Cobweb 19g	66%
Total Sugars 19g
Protein 17g
Vitamin C 188mg	938%
Calcium 193mg	fifteen%
Iron 7mg	36%
Potassium 1440mg	31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a 24-hour interval is used for general diet advice.

(Diet data is calculated using an ingredient database and should exist considered an judge.)

This deeply flavored dish is a cute example of Southern Thai cooking, which makes use of a broader array of spices and herbs than most Thai curries. It's the vegetarian equivalent of Massaman chicken and beefiness curry, which are hearty and robust with warm spices. Arab traders brought these fragrant spices, such as whole cardamom, cinnamon, and nutmeg, to Thailand several centuries ago. You'll find the flavors so lovely, and the textures of the vegetables so satisfying, there is no demand or want for meat. And considering there are beans in this dish, the combination of curry and rice makes for a complete protein with all the amino acids you lot need to be healthy and happy. Vegetable curries are becoming more pop in Thailand now that vegan and vegetarian restaurants are springing upwards everywhere. It's a wonderful cuisine for veggie lovers.

"This vegetarian massaman was a flavorful dish and, despite the long listing of ingredients, is a pretty easy preparation. I used butternut squash and added a minced red chile pepper. The curry was mild and fabricated a tasty meal with rice." —Diana Rattray

• 2 tablespoons vegetable oil

• 5 cloves garlic, minced

• ane ounce fresh galangal or ginger (2 thumb-size pieces), peeled and thinly sliced

• 1/3 loving cup chopped onion

• one small cherry chile pepper, minced

• iii cups vegetable stock

• iv medium bay leaves

• 1/2 teaspoon turmeric

• 1/four teaspoon ground cardamom

• 1 tablespoon ground cumin

• ane teaspoon cumin seed

• i tablespoon ground coriander

• 1/four teaspoon basis cloves

• one tablespoon soy sauce (use wheat-free for gluten-free diets)

• 4 whole cardamom pods (Thai cardamom, or greenish cardamom)

• 12 cups cauliflower florets

• 2 cups cubed pumpkin (1-inch cubes)

• 1 large carrot, sliced

• 1 i/2 to ii cups cooked or canned chickpeas, rinsed and drained

• 2 cups halved reddish tomatoes

• 1/4 to 1/3 can coconut milk

• Sea salt, to gustatory modality

• 2 medium green onions, sliced

• 1/iv to 1/2 loving cup fresh coriander or basil

1. Gather the ingredients.

   The Bandbox Eats / Maxwell Cozzi

2. Heat a deep, medium-size pot over high heat. Drizzle in oil and add garlic, galangal or ginger, onion, and republic of chile. Stir-fry 1 to 2 minutes.

   The Spruce Eats / Maxwell Cozzi

3. Add together stock plus bay leaves, turmeric, basis cardamom, cumin, cumin seed, footing coriander, cloves, and soy.

   The Bandbox Eats / Maxwell Cozzi

4. For the whole cardamoms, employ the flat side of a wide pocketknife to nail them open (put pod the under the flat side of the knife, and come down hard on it with your fist). Then add together both the shell and seeds to the curry pot.

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5. Add cauliflower, pumpkin, carrot, and chickpeas. Bring to a boil, then reduce heat to medium until you get a good simmer going. Cover, and simmer x to 15 minutes, or until everything is cooked to your liking.

   The Spruce Eats / Maxwell Cozzi

6. Add cherry tomato halves, and simmer some other 5 minutes, or until soft.

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7. Reduce heat to depression, and add together 1/iv tin coconut milk. Gustation-test for flavor and saltiness, Outset by adding 1 tablespoon soy sauce. If more is needed, add together sea table salt, gustatory modality-testing until the desired flavour is reached. If likewise spicy, add together more than coconut milk. Remove cardamom pods.

   The Spruce Eats / Maxwell Cozzi

8. Peak with sliced dark-green onion and chopped fresh coriander or basil. Serve with Thai jasmine rice and enjoy.

   The Bandbox Eats / Maxwell Cozzi

Recipe Variations

• Add together a cinnamon stick and/or a star anise for more warm spice flavor.
• Swap out part or all of the squash or pumpkin with cubed potatoes or sweet potatoes.
• Add a handful of crushed peanuts to the garnishes.
• For more coconut flavour, supercede i loving cup of the vegetable broth with extra coconut milk.
• For spicier curry, add a teaspoon of sambal oelek or a dash of cayenne pepper.

How to Store and Freeze

• Air-condition vegetarian massaman back-scratch in an airtight container for up to 4 days.
• To freeze massaman back-scratch, transfer cooled back-scratch to zip-shut freezer bags or closed freezer containers. Freeze the curry for 2 to 3 months—thaw in the fridge overnight.
• Reheat massaman curry in a saucepan over medium-low heat until hot.

Is Massaman Curry Vegan?

This recipe for Thai vegetarian massaman back-scratch is also vegan.

Source: https://www.thespruceeats.com/thai-massaman-vegetarian-thai-curry-3217728

Posted by: fischerlableason.blogspot.com

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