Massaman Vegetable Curry

The adults in this house love rice and curry -- anything Thai or Indian really. Especially the kind with crushed peanuts. But since we discovered Pete's peanut allergy, we've had to be more creative with our cooking and find babysitters for a bi-annual Thai peanut sauce feast. This curry has an almond butter base, so it's safe for our kiddos -- that doesn't mean they like it though. Vegetables? Spices? They'll pass. Hopefully with maturity will come smarter tastebuds. ;) And I'll keep making this recipe until they decide they like it!

This isn't a difficult recipe to make -- just have your veggies prepared before beginning and don't over-cook them! The spices should make the perfect blend of sweet/spicy/sour. *fingers crossed*

Massaman Vegetable Curry
inspired by Vegan Richa

2 tsp vegetable oil
1 small onion, sliced
2 tsp minced ginger (or 1 tsp powdered ginger)
3 cloves of garlic, minced
2 cups of cauliflower flowerettes
1 cup of green beans
2 carrots, diced
1/2 tsp salt 
2 tbsp red curry paste [Thai Kitchen]
1/4 tsp cumin
1/4 tsp cinnamon 
1/4 tsp cardamom
1/8 tsp cloves
1/4 tsp cayenne
1/4 tsp fennel seeds or anise
3 tbsp almond butter [or peanut butter]
1 tbsp sugar
5-6 mushrooms, sliced
1/2 tsp tamarind concentrate
1 cup coconut milk
3/4 cup water 
bean sprouts for garnish {optional}

Saute onion in oil on medium heat for a few minutes. Add ginger, garlic, cauliflower, green beans, carrots, and salt and saute for 4-5 minutes. Add the curry paste and spices and cook for another couple minutes. Stir in almond butter, sugar, tamarind concentrate, coconut milk and water and then mushrooms and let cook for another 6-8 minutes. Add bean sprouts during the last couple minutes of cooking if you like. Salt to taste. Garnish with cilantro and/or peanuts and serve with your favorite kind of rice. Serves 3-4.

Feel free to substitute vegetables as you prefer!