Vegan Thai Massaman Curry

Mmmmmmm Massaman. I discovered Massaman Curry about a year ago in a local restaurant. It is typically made with chicken but at this restaurant you could have it vegetarian and even add tofu. Whenever I would have a hankering for a warm, rich, comforting meal I would convince my hubby that we needed to go to get some Massaman. He rarely objected. I would thoroughly enjoy the dish while I was eating it but soon afterward I would crash and my stomach wouldn’t feel very good. I attributed this to its high oil and sugar content and decided that I needed desperately to make this on my own. Life without Massaman is just no fun.

This vegan, plant based version of the traditional Massaman Curry will make your heart soar.

Ingredients:

1 onion, roughly chopped
5 cloves garlic, minced
2 carrots, diced
2 potatoes
2 heads of broccoli
2 cans coconut milk
1/2 cup peanut butter
1 cup water
2 dates
2 Tbsp tamarind paste
2 inch knob ginger
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
2 tsp red curry paste
1 tsp ground dried lemongrass
4 cups water
1 Tbsp Braggs liquid amino acids

Add a couple tablespoons water to a large pot. Turn burner on medium high. Add onions, garlic, carrots and potatoes. Cook for a few minutes. Add remaining ingredients and cook until sauce is thick and creamy.

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