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Ingredients
US|METRIC
5 SERVINGS
- 3 shallots (peeled, or a small red onion)
- 6 garlic cloves (peeled)
- 1 lemongrass (roughly chopped)
- 2 Thai chilis (optional, leave out to make nightshade-free or if you are sensitive to spice)
- 1 bunch cilantro (stems only, reserve the leaves for the curry)
- 1 inch fresh ginger
- 1 inch fresh turmeric (1 tsp if using dried)
- 2 pitted dates
- 3 Tbsp. dulse
- 3 Tbsp. tamari
- 4 Tbsp. extra virgin coconut oil (melted)
- 1/2 tsp. peppercorns
- 1/4 tsp. cardamom seeds (or 4-5 whole pods)
- 3 cloves
- 1 tsp. cinnamon (ground/grated)
- 1/4 tsp. nutmeg (ground/grated)
- 1/2 tsp. cumin (ground, or 1 tsp whole)
- 1/2 tsp. coriander (ground, or 2 tsp whole)
- 1 star anise
- water (as needed to make the blender work, you might not need it)
- 1 Tbsp. extra virgin coconut oil
- 1/2 Massaman curry paste (recipe of the above)
- 4 cups coconut milk (about 2 cans)
- 3 cups water
- 2 whole star anise
- 6 inches cinnamon stick (broken in half)
- 10 shallots (peeled)
- 3 lb. veggies (Root, we used turnips and carrots, but anything would work, beets would turn it pink though, cut into wedges/equal sized pieces)
- 1 savoy cabbage (small, or any cabbage, cut into wedges, with the root holding it together.)
- 1 bunch cilantro leaves (whose stems were used in the curry paste)
- 4 sprigs thai basil
- 2 limes (Fresh)
- salt (Sea, weed, or Tamari, as needed for final seasoning)
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NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat52g260% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium2540mg73% |
| Protein21g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate95g32% |
| Dietary Fiber14g56% |
| Sugars16g |
| Vitamin A120% |
| Vitamin C180% |
| Calcium30% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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