Vegan Massaman Curry

Ingredients

• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1/8 teaspoon ground cardamon (or two green cardamon pods)
• Dash cinnamon and nutmeg
• 1 tablespoon brown sugar
• 1/2 teaspoon salt (plus more to taste)
• 3 bay leaves
• 1 tablespoon coconut oil
• 1 onion (chopped)
• 1 inch piece fresh ginger (minced)
• 4-5 cloves garlic (minced)
• 1 stalk lemongrass (outer leaves removed and ends trimmed, finely chopped*)
• 1/2 cup good-tasting vegetable broth (or stock)
• 1-2 medium potatoes (cut into chunks)
• 14 ounces coconut milk
• 1 small red pepper (thinly sliced)
• 1-2 tablespoons lime juice
• Garnish: roasted peanuts

Instructions

1. 1

   Prepare your spice blend by adding all of the spice blend ingredients to a small bowl. Set it aside.

2. 2

   In a large pot, heat the coconut oil and sauté the onion, ginger, garlic and lemongrass until soft and fragrant.

3. 3

   Add the vegetable broth and the spice blend, stirring well to combine. Bring the mixture to a boil.

4. 4

   Add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.

5. 5

   Cover the pot and allow the curry to simmer for about 20 minutes, stirring occasionally, until the potatoes are tender. After 20 minutes, remove the lid and add in your protein source of choice as well as the sliced red pepper.

6. 6

   Remove the bay leaves and squeeze in the lime juice.

7. 7

   Taste and add more salt or lime juice if desired.

8. 8

   Serve on top of rice with chopped, roasted peanuts. Enjoy!