Vegetable Massaman Curry

Ingredients

For the Massaman Curry Paste

1/2 cup roasted peanuts

1 tbsp. ground coriander

1 tsp. cumin

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/8 tsp. ground pepper

1/8 tsp. ground nutmeg

1/8 tsp. ground cardamom

1 tsp. ground turmeric

5-15 dried red chili peppers* soaked in water for about 10 minutes and seeded (use gloves!)

1 stalk of lemongrass minced

1 three inch piece of fresh ginger root sliced

4 garlic cloves

1 shallot

1 1/2 tsp. lime rind

1/4 cup soy sauce

1/4 cup maple syrup

juice of 2 limes

For the Massaman Curry

2 14 ounce cans of coconut milk

1/4 cup of homemade curry paste recipe below or 1 can of store bought

1 sweet potato diced into 1/2" to 1" cubes

2 cups fresh green beans chopped to 1" to 2" pieces

1 red bell pepper diced

about 1 tbsp. vegetable oil

about 4 scallions sliced

1/4 cup roasted peanuts chopped

Directions

To Make the Massaman Curry Paste

1. Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.

To Make the Massaman Curry

1. Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.

2. Add sweet potato, and allow to simmer about ten minutes.

3. Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender.

4. Taste test, and add a bit more curry paste if you'd like some extra umph.

5. While your veggies simmer, cut your tofu into bite sized pieces.

6. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.

Adapted Recipe from Connoisseurus Veg