Plant-Based Massaman Curry
This hearty and warming dish is made with a medley of vegetables, including kabocha squash, onions, carrots, potatoes, and garbanzo beans, all cooked in a rich peanut curry sauce. The sweetness of the squash complements the savory flavors of the curry, while the garbanzo beans add a protein boost. Served with brown rice and peanuts, this meal makes great comfort food for a chilly evening or whenever you need it.
Nutritional facts
Protein
21g
Carbs
76g
Calories
840kcal
Fat
53g
Ingredients
Coconut Milk, Brown Rice, Kabocha Squash, Yukon Potatoes, Carrots, Peanuts, Canned Chickpeas, Peanut Butter, Onion, Avocado Oil, Kosher Salt, Red Curry Paste, Gluten Free Tamari, Lime Juice, Maple Syrup, Canola and Olive Oil Blend, Black Pepper, Cardamom, Cumin, Coriander, Cinnamon
Contains coconut, peanuts, soybeans.
Reviews
4.2
Based on 412 reviews
Laila · 02/11/26
More Anne Thornton's delicious meals
About Anne Thornton
A classically trained Chef Anne Thornton rose through New York City’s culinary ranks as the first pastry chef and AGM at the legendary Waverly Inn.
She became a national name as the host of her own Food Network show, Dessert First, and a regular guest on major TV programs like The Today Show.
Her expertise have led to consulting work with major brands and celebrated restaurants. As an executive Chef she co-founded multiple plant-based restaurants in Southern California including LA’s Little Pine.
Today she creates hit dishes for CookUnity, blending comfort and wellness as only she can. Anne also brings her smorgasbord of interests to the stage through her comedy, merging food and storytelling in delicious and unexpected ways.
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