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