泰式马萨曼蔬菜咖喱 （不含麸质或乳制品） Massaman Curry

原创 Anjani 蜂鸟健康TheHummingBird 2023-06-05  原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/20130.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/20130.html

这道浓郁、奶香和美味的泰式咖喱是许多人最喜欢的咖喱。 尝过之后就不难知道为什么它如此受欢迎了！这道马萨曼蔬菜咖喱食谱仅使用干净的原料制成，同时又不牺牲其美味。它不含乳制品、麸质或大豆，你可以将其与优质无麸质谷物（如小米、藜麦甚至糙米）一起食用，或者完全不吃谷物，与花菜饭一起食用。无论你选择怎么吃，它都很美味！

原料（以下1杯为250毫升）：

咖喱：

1 杯切丁的火葱或洋葱

2 瓣大蒜切碎

3 汤匙红咖喱酱（自制或不含有害成分的红咖喱酱）

2 杯花菜小花

1 个切碎的红色、黄色或橙色的甜椒

1.5 杯红薯丁

1 杯疗愈汤或水

1 罐200克或1.5杯全脂椰奶

2 汤匙纯花生酱或杏仁酱

1/4 茶匙豆蔻粉

1/4 茶匙肉桂粉

1/2 茶匙孜然粉

1/2 茶匙香菜粉

1/4 茶匙姜黄粉

1汤匙椰子糖

2-3 汤匙椰子酱油（可选项）

1-2 汤匙鲜榨青柠汁

盐（可选项）

1/2 杯泰国罗勒或香菜

2-3 汤匙切碎的烤花生或杏仁（可选项）

4-6 杯煮熟的糙米、小米、藜麦或花菜饭

自制红咖喱酱：

1汤匙香菜籽

1汤匙孜然籽

8个干泰国辣椒

2个新鲜的长红辣椒

3 片青柠叶（新鲜或干的）

3 汤匙切碎的火葱

2 汤匙大致切碎的高良姜或生姜

5瓣大蒜切碎

2 根香茅（柠檬草）大致切碎

6 小枝香菜

1 汤匙磨碎的青柠皮屑

制作：

如果自制咖喱酱，将香菜籽和孜然籽放在小平底锅中，用中高火烤 1-2 分钟，直到散发出香味。与其他配料一起加入食品混合机中，搅拌至光滑，根据需要刮侧面进一步混合。

将锅放在中高火上。加入火葱煮 5-8 分钟，直到变软变黄。加入大蒜和咖喱酱，继续煮1-2 分钟，直到散发出香味。

将花菜、甜椒、红薯、疗愈汤、椰奶、坚果酱、香料和椰子糖加入锅中。搅拌直至混合均匀。炖 10-15 分钟，直到蔬菜变软。

在咖喱酱中加入椰子酱油（如果使用）、青柠汁和盐（如果使用）。 品尝并调整调味料，根据需要加入更多的青柠汁。

立即将蔬菜咖喱与新鲜的泰国罗勒或香菜、切碎的烤花生（如果使用）和糙米、藜麦或花菜饭一起享用。

4人份

更多信息和食谱的音频、视频和文字资料库，请长按二维码识别进入搜索栏搜索：

MASSAMAN CURRY: A THAI VEGETABLE CURRY {GLUTEN-FREE & DAIRY-FREE}

This rich, creamy, flavorful Thai curry is a favorite curry of so many. It’s not hard to know why once you’ve tasted it! This massaman vegetable curry recipe is made with only clean ingredients, while not sacrificing any flavor. It’s dairy-free, gluten-free, and soy-free and you can serve it with a high-quality gluten-free grain such as millet, quinoa, or even brown rice, or skip the grains altogether and serve it with cauliflower rice. Whatever you choose, it will be delicious!

Massaman Curry

Ingredients:

For the curry:

1 cup diced shallots or onion

2 garlic cloves, minced

3 tbsp red curry paste, homemade or a clean store-bought red curry paste

2 cups cauliflower florets

1 chopped red, yellow, or orange bell peppers

1 1/2 cups cubed sweet potato

1 cup Healing Broth (vegetable broth or water)

1 14-oz can or 1 1/2 cups full-fat coconut milk

2 tbsp pure peanut butter or almond butter

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

1 tbsp coconut sugar

2-3 tbsp coconut aminos (optional)

1-2 tbsp freshly squeezed lime juice

sea salt, to taste (optional)

1/2 cup Thai basil or cilantro, to serve

2-3 tbsp chopped roasted peanuts or almonds, to serve (optional)

4-6 cups cooked brown rice, millet, quinoa or cauliflower rice, to serve

If making homemade red curry paste:

1 tbsp coriander seeds

1 tbsp cumin seeds

8 dried Thai chilies

2 fresh long red hot peppers

3 kaffir lime leaves (fresh or dried)

3 tbsp chopped shallots

2 tbsp roughly chopped galangal or ginger

5 cloves garlic, roughly chopped

2 stalks of lemongrass, roughly chopped

6 sprigs cilantro

1 tbsp grated lime zest

Directions:

If making the homemade curry paste, toast the coriander and cumin seeds in a small pan over medium-high heat for 1-2 minutes, until fragrant. Add to a food processor together with the rest of the ingredients and blend until smooth, scraping down the sides as needed.

Place a large skillet on medium-high heat. Add the shallots and cook for 5-8 minutes, until soft and browned. Add the garlic and curry paste and continue cooking for 1-2 minutes until fragrant.

Add the cauliflower, bell pepper, sweet potato, healing broth, coconut milk, nut butter, spices, and coconut sugar to the pan. Stir until evenly mixed. Simmer for 10-15 minutes, until the vegetables are tender.

Add the coconut aminos (if using), lime juice, and optional sea salt to the sauce. Taste and adjust seasoning, adding more lime juice as needed.

Serve the curry immediately with fresh Thai basil or cilantro, chopped roasted peanuts (if using), and brown rice, quinoa, or cauliflower rice.

Serves 4

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