If you're a beginner in the kitchen -- this recipe is your friend! Impossible to screw up, this curry is also super filling, wholesome, nutritious, and utterly delicious!
You will need
- 1 tablespoon olive oil (or sub water)
- 1 brown onion, sliced thinly
- 3 cloves garlic, crushed
- 3 tablespoons massaman curry paste*
- 2 teaspoons cinnamon
- 1 1/2 cup canned coconut milk
- 3 medium potatoes, chopped roughly
- 1 x 400g can chickpeas, drained
- 1 cup green beans, trimmed and halved
- 1 red capsicum, core removed and chopped
- 1/2 cup roasted peanuts
- Rice, to serve
To serve (optional)
- Handful of Thai basil
- 1 chilli, finely chopped
20 mins to prep
25 mins to cook
Heat the oil in large fry pan or wok over high heat. Add the onion and sauté for 2 minutes or until softened. Add the garlic, curry paste and cinnamon and sauté for 1 minute or until fragrant.
Add the coconut milk and potatoes and cook for 10 minutes.
Add the chickpeas, beans, capsicum and half the peanuts and reduce the heat to medium-low.
Let the curry simmer for 10-15 minutes or until the vegetables are very tender.
Divide into bowls, top with the remaining peanuts, Thai basil and chilli if desired. Serve with hot rice.
* Check the ingredient list of your curry paste to ensure that it doesn’t contain shrimp paste or fish sauce. The brands Ayam and Maesri have massaman curry pastes that happen to be vegan, and they’re available at most major supermarkets or Asian stores.