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Thai Vegetable Massaman Curry with Butternut Squash & Pomegranate

  • Gluten Free
  • Paleo
  • Vegetarian
  • Asian
  • Thai

This Thai Massaman curry is given a veggie-kick with hearty butternut squash and carrots. It all comes together in less than 30 minutes and is served alongside nutrient-rich and gorgeously nutty cauliflower “rice”.

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Nutrition Per Serving

  • Calories 606
  • Carbs 41g
  • Fat 49.4g
  • Fibre 11.2g
  • Protein 10.1g
  • Sugar 13.8g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

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  • Step 1

    Preheat a large pan over medium heat with 2 tablespoons of olive oil per person. Prepare your vegetables by chopping the butternut squash and carrot into small cubes, julienning the red capsicum, chopping the fresh coriander, and finely chopping the cauliflower and red onion for the cauliflower rice.

  • Step 2

    Add the chopped butternut squash and carrot to the pan, stirring occasionally, and cook for about 5 minutes until they start to soften. This process helps in evenly cooking the denser vegetables before adding the curry paste.

  • Step 3

    Stir in the Massaman curry paste to the pan with the softened vegetables, mixing well to ensure the vegetables are fully coated. Cook for another 2 minutes to allow the paste to heat through and become fragrant, enhancing the flavors.

  • Step 4

    Pour in the coconut milk and add 150ml of vegetable stock per person. Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the vegetables are tender.

  • Step 5

    While the curry simmers, prepare the cauliflower rice. In a separate pan over medium heat, add a splash of olive oil and sauté the finely chopped cauliflower and red onion for 5-7 minutes until tender and slightly golden. Season with salt and pepper to taste.

  • Step 6

    A few minutes before the curry is done, stir in the julienned red capsicum and let it cook briefly, maintaining some of its crunch. This step ensures that the capsicum adds texture to the curry without becoming too soft.

  • Step 7

    Turn off the heat and mix in the chopped fresh coriander into the curry. Taste and adjust the seasoning with salt and pepper as needed.

  • Step 8

    To serve, spoon the Massaman curry over the prepared cauliflower rice. Garnish with pomegranate seeds for a fresh, juicy contrast to the rich, spicy flavors of the curry.

Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons
Massaman Curry Paste
Massaman Curry Paste
15.00 Grams
Coconut Milk
Coconut Milk
100.00 Millilitres
Butternut Squash
Butternut Squash
chopped
150.00 Grams
Carrot
Carrot
chopped
1.00 Whole
Red Capsicum
Red Capsicum
julienne
1.00 Whole
Fresh Coriander
Fresh Coriander
chopped
2.00 Grams
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person
150.00 Millilitres
Pomegranate
Pomegranate
seeds removed 1/3 per person
100.00 Grams
Cauliflower
Cauliflower
finely chopped
200.00 Grams
Red Onion
Red Onion
finely chopped
1.00 Whole

Reviews

5.0
1 reviews

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

very kid friendly taste, easy to follow instructions, heaping serving portions, pomegranate seeds cut the richness of the sauce.

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