Foodie Friday with Caitlin of Real Swanky! Today in Caitlin's kitchen, we whip up a rich, peanutty massaman curry served with rice and garnished with peanuts. Vegan friendly, gluten-free friendly, and can be easily subbed with ingredients of your choosing to be mindful of likes/dislikes/allergens, etc. Enjoy!
A rich, nutty curry with a slight bit of heat to it. I served mine over rice with a peanut garnish. If you've ever stepped foot down the ethnic aisle at your grocer I'm sure you've seen Cock Brand canned and bottled goods. The little rooster logo isn't quick to miss, and the items are always very reasonably priced. Here are just a few familiar items. The curry pastes are my FAVOURITE and set me back a toonie at the best of times. They last ages and refuse to expire, really. I highly recommend 'em. On to the recipe.
*If serving with rice, get started on this now before prepping your curry.
4 cardamom pods
1 tsp cumin seeds
1 tsp coriander seeds
1/2 white onion
1/2 cup coconut cream
1 tbsp curry paste (I used this brand) or to taste
1 tbsp coconut oil
2 tsp lemon grass
2 tsp vegan fish sauce or Kikkoman soy sauce
1/2 tsp salt
1/2 tsp course black pepper
(Toast all of Ingredients I in a frying pan on medium for 3-5 minutes. Place in a coffee grinder/mortar and pestel until ground to a dust then place Ingredients II and grind to a paste.)
1 can coconut milk
3/4 cup peanut butter
Place all Ingredients I, II, and III in a small pot and stick on medium high. Allow this to come to a boil for a few minutes, than simmer on low to thicken.
Bring to a boil 2 cups of vegetables. I used: potatoes, broccoli and onions. Boil until fairly tender with a slight bit of crunch.
Place the vegetables in the simmering curry and stir well.
Serve with rice. Top with peanuts.
Find more rad recipes over at Caitlin's blog, The Hardcore Herbivore!