Stashcook: Meal Planner & Recipe Keeper

Vegetable Massaman Curry with Quinoa Recipe

Name: Vegetable Massaman Curry with Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Stashcook

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.

Ingredients

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

Method

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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