Ingredients:
2 tbsp olive oil
1 onion chopped
2 green pepper chopped
1/4 c white wine
2 medium potatoes chopped
3 carrots sliced in rounds
2 cloves garlic minced
2 c unsweetened coconut milk*
1 c water
1 tbsp minced ginger
1 tbsp curry powder
1 tsp cinnamon
1 tsp cumin
1/2 tsp ground nutmeg
1/2 tsp ground coriander
1/2 tsp ground cardamum
1 tsp red chili flakes
salt to taste
1/3 c chopped peanuts
Directions:
In a large sauce pot sauté onions and peppers in olive oil. When just started to brown, at the last minute add garlic to just bring out the flavor and deglaze the pan with white wine. Add coconut milk, water, potatoes, carrots and all the spices.
Bring to a boil then cook covered over medium to low heat so that the liquid evaporates a bit as it is cooking for about 20 to 25 minutes. You want the vegetables to be tender.
Add the peanuts and serve.
Serves 4: 240 calories per serving, 960 total calories for the whole meal.
This curry is very hearty and will fill you up. I add pre-cooked tofu to my bowl before filling it with the curry and a half a cup of cooked white rice. This adds 290 calories to each dish.
*To keep this dish low cal i use the coconut milk that you can drink, the one you would put in your coffee, in the alternate dairy aisle, not the one in a can. It’s not as creamy but it tastes fine.
If you are vegetarian you can substitute butter for the olive oil.
Pairing:
“Wine – Carignan; This medium bodied red from the South of France is a great pair for massaman. Subtle spice notes if cinnamon and star anise will compliment the coriander/cardamom/nutmeg while ripe raspberry notes and mid tannins will cut through the richness of the coconut milk. Serve cellar temp in a red wine glass.”
– Damian Kelley
Drawn to Food 