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Vegetable Massaman Curry with Quinoa Recipe

Vegetable Massaman Curry with Quinoa recipe


This is a warm, flavorful curry with lots of veggies and quinoa. It has potatoes, carrots, and peas in a creamy sauce. You cook it all in one pot. It's a yummy dinner that makes you feel good.


2 medium shallots, finely chopped
1 stalk of lemongrass, minced
4 cloves of garlic, minced
3 cm piece of ginger, grated
1/2 tsp ground cloves
1 tsp ground cardamom
1 tbsp ground coriander
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 bay leaves
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 can (400 ml) coconut milk
500 g potatoes, cut into 2 cm cubes
1 liter vegetable broth
2 medium carrots, sliced
1 cup frozen peas
1 can (400 g) chickpeas, drained and rinsed
1 tbsp maple syrup
1 tbsp soy sauce
200 g quinoa, rinsed


In a large pot, heat a splash of vegetable oil over medium heat. Add the chopped shallots, minced lemongrass, minced garlic, and grated ginger. Cook for 3 minutes until fragrant.
Stir in the ground cloves, cardamom, coriander, cumin, red pepper flakes, bay leaves, cinnamon, and turmeric. Cook for another 2 minutes.
Pour in half of the coconut milk and bring to a simmer. Add the cubed potatoes and cook for 10 minutes.
Add the vegetable broth, sliced carrots, and the rest of the coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the frozen peas, drained chickpeas, maple syrup, and soy sauce. Cook for another 5 minutes, or until the vegetables are tender.
While the curry is simmering, cook the quinoa according to package instructions.
Serve the curry over the cooked quinoa and enjoy.

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