Massaman Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 445.0
- Total Fat: 32.0 g
- Cholesterol: 0.0 mg
- Sodium: 660.0 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 7.2 g
- Protein: 24.2 g
View full nutritional breakdown of Massaman Curry calories by ingredient
Introduction
Basic Massaman Curry recipe. I'm still working on how to get this to come out the way I like it. Feel free to experiment with me, but this isn't a "tried and true" recipe yet! Also, this isn't so much a low-cal recipe as it is a super filling, high protein one. Eat this with whole grain rice for a big, filling afternoon or early evening meal. Basic Massaman Curry recipe. I'm still working on how to get this to come out the way I like it. Feel free to experiment with me, but this isn't a "tried and true" recipe yet! Also, this isn't so much a low-cal recipe as it is a super filling, high protein one. Eat this with whole grain rice for a big, filling afternoon or early evening meal.Number of Servings: 4
Ingredients
-
1 can coconut milk (may use lite, calories are for regular)
1 pack Gardein beefless meat tips (optional, can also use regular meat)
1 medium onion
5 yukon gold potatoes
4 cups fresh spinach
.5 cup dry roasted cashews, unsalted
2-4 tsp massaman curry paste (nutrition facts are for 4)
2-4 tsp sugar (nutrition facts are for 4)
lime juice, yield of one small lime
Directions
Makes 4 servings.
First, peel and chop the potatoes into chunks and cut the onion into thick curls (quarter and then separate layers.)
Pour about 1/4 cup coconut milk into pan and stir until it becomes oily over high heat. Add curry paste and stir, reducing heat to medium, letting the spices "fry" in the coconut oil.
Add soy meat, meat or other protein, if using. Stir to coat. Cook through.
Add the rest of the milk, veggies, and nuts. Stir to coat. Add salt and 2-4 tsp sugar to taste and then cook until heated through, about 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LILABE11.
First, peel and chop the potatoes into chunks and cut the onion into thick curls (quarter and then separate layers.)
Pour about 1/4 cup coconut milk into pan and stir until it becomes oily over high heat. Add curry paste and stir, reducing heat to medium, letting the spices "fry" in the coconut oil.
Add soy meat, meat or other protein, if using. Stir to coat. Cook through.
Add the rest of the milk, veggies, and nuts. Stir to coat. Add salt and 2-4 tsp sugar to taste and then cook until heated through, about 15 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user LILABE11.