Coconut Massaman Vegetables

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Massaman curry with coconut milk and mixed vegetables.

Ease: average Type: entree Prep Time: 35 minutes Total Time: 45 minutes Yield: 6 - 10 servings depending upon if this is the only dish served.

Cook's notes

1 oz. of ginger is a piece about 1 1/2 square inches in size.

I prefer to use a nonstick wok. Yo can use less oil and clean up is easier.

You want all of the vegetables, including the sweet potatoes, to still be a bit crunchy when the stir fry is done. Though most people usually cook sweet potatoes until they are soft all the way through, they are delicious when slighty crunchy.

Ingredients

2 T safflower or canola oil
1 sweet potatoes cut into 1" cubes, scrubbed with skin intact
5 green onions cut into 1" lengths
One handful, 4 oz., green beans cut into 1/ 2" lengths
1 red pepper cut into 1" squares
1 broccoli spear cut into 1/2" slices or cubes
4 large carrots 1/2 " slice
2 ribs celery, 1/2" slice
1 oz. fresh ginger root finely minced
5 large garlic cloves, finely minced
8 oz. can bamboo shoots drained, rinsed well, and drained again
1/2 can 16 oz. can baby corn on the cob drained, rinsed well, and drained again
1/2 can 15 oz. straw muchrooms drained, rinsed well, and drained again
1 1/2 T curry powder
1/2 T tamari or soy sauce
2-14 oz. cans of coconut milk
1 1/2 T rice syrup
1 1/2 T garam masala
2 T arrowroot powder
ground cayenne pepper to taste
1 handful cilantro minced

Steps

• Place 2 T oil and sweet potatoes, green onions, red pepper, broccoli, carrots, celery, ginger, garlic cloves, canned vegetables, curry powder and tamari into wok and stir fry 5 minutes until vegetables are just beginning to become tender. If any of the vegetables are sticking, you can add a few drops of water.
• Remove from heat and stir in coconut milk, garam masala and rice syrup.
• When well blended, remove about 1/ 2 c of the coconut liquid to a bowl. Whisk in arrowroot powder until completely dissolved. Pour arrowroot mixture back into the vegetable mixture and stir to blend over medium heat. Continue stirring over medium heat until curry thickens.
• Add cayenne pepper to taste and serve hot with cilantro sprinkled on top.

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