Curry for Beginners (Massaman)
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!
- 1 tbsp Curry Powder (We use Massaman Curry powder, but other mild varieties should work!)
- 2 tbsp Peanut Butter
- 1 can Coconut Milk
- 1 can Pineapple Chunks (Add the juice to the sauce, reserve the chunks to stir in at the end)
- 1 can Chickpeas
- 1 lb Cauliflower Florets (frozen or fresh both work)
- 1 lb Potatoes (frozen or fresh both fine; if using fresh, small red potatoes are easiest and can be added in whole)
- 1 Avocado (sliced)
- 1 can Pineapple Chunks (Reserved chunks from Sauce)
- 4 cup Brown Rice (We get a couple packs of microwave in the bag brown rice to make it easy)
- 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