Many curries are naturally plant-based, vegan, gluten-free, and generally delicious and nutritious. However, for young children who didn’t grow up eating a lot of spices, there might be a bit of a learning curve. My husband and I love curry, and this spin on Massaman, a Thai curry, is the gateway recipe we’re using with our kids. It is mild, sweet and rich, from the the pineapple, coconut milk and peanut butter!
Curry for Beginners (Massaman)
Ingredients
Curry Sauce
Vegetables / Fillings
Toppings and Serve With
Instructions
Instructions
-
Prepare the Sauce
In the liner pot of an Instant Pot, mix the curry powder, peanut butter, coconut milk and juice from the can of pineapple chunks. Use the Saute setting on medium if needed to fully combine (peanut butter may be lumpy). Turn off the saute function.
-
Stir in the vegetables
Add the cauliflower florets, chickpeas and potatoes into the instant pot.
-
Cook in Instant Pot
Pressure cook on high for 10 minutes. Instant Release.
-
Mix-ins and Serve
Stir in the pineapple chunks.
Serve on a bed of brown rice
Top with Avocado slices
