Monthly Archives: May 2013

Massaman Curry

I love Indian food. I think I’ve mentioned that before. So does my husband. My children like some Indian food. They all have loved naan bread from the start. The brown basmati Indian rice has been something that most of them like, but the veggies and chicken covered in a sauce that’s got some spice to it has only been a real favorite of our 7 year old Charles, though the girls are starting to take to it more each time we serve it.

This is our favorite sauce recipe which we cook our veggies and chicken in. And you don’t have to have any meat if you don’t want. It’s fabulous without it and in fact I pick out all the chicken in mine and give it to Scott and the kids :). If you’re not having meat in the dish, be sure to put either cashews or peanuts in this dish so that it feels even more satisfying.


Saute veggies in olive oil over medium heat. Add optional chicken and cook until cooked through and no longer pink. I took pictures of a couple of different ways I cut the veggies, sometimes I’ll do them long and sometimes I’ll do them shorter. Just depends on what you like. I actually prefer the longer ones but the kids eat more of the shorter ones possibly because they’re smaller and the kids think they’re not as gross that way or possibly because more of them get hidden in the sauce at that size. IMG_8350


Add 2-3 Tbsp Massaman Curry Paste, then add 1 can coconut milk. Take a little taste and if it’s too spicy add another can or part of a second can of coconut milk.

IMG_8494If you don’t want to saute veggies first, you can just cook it all longer and they’ll soften up enough after about30-45 minutes. Add water, peanuts or cashews and raisins and simmer for 10 minutes. Add 3 tsp coconut sugar and give it a gentle stir.

IMG_8493If I have time I’ll cook the chicken separately with it’s own sauce so that I don’t have to pick it out of my plate and instead whoever wants it can add it on the side. So here is our chicken dish that we cooked separately with some cashews and raisins. My hubby loves this!

IMG_8332And if you’re doing the long strips of veggies, this is what yours will look like, or something close to it.

IMG_8331Serve it over brown Indian rice (or any basmati or jasmine rice) with naan bread on the side.



Massaman Curry

2-3 Tbsp Massaman Curry Paste (you can buy this on if you don’t have it in your local grocery store; i’ve linked it here. It comes in a couple of cans which will keep for awhile. I buy the Maesri Thai Masaman Curry Paste)

1 Tbsp coconut or olive oil

1-2 can coconut milk

1 sweet potato, cubed

1 bell pepper, chopped

1 onion, chopped

1 carrots, sliced

3 tsp coconut sugar (or other granulated sugar)

1/2 c peanuts

optional: 1 lb boneless skinless chicken (uncooked)

optional: small handful of golden raisins and cashews (substitute cashews for peanuts)

Saute veggies in olive oil over medium heat. Add optional chicken and cook until cooked through and no longer pink. Add 2-3 Tbsp Massaman Curry Paste, then add 1 can coconut milk. Taste and if it’s too spicy, open another can of coconut milk and add a little more.Add peanuts and water and simmer for 10 minutes. Add 3 tsp coconut sugar. Serve over Indian Rice (or any basmati or jasmine rice) with Naan on the side.



Filed under Dinner


IMG_8333Naan is my families favorite thing when it comes to Indian food. If I don’t have time to make naan, then I just don’t make Indian food because it’s not worth all the whining that goes on when they find out it’s not on the menu :). This recipe will make 14 pieces of naan bread and since there are 7 in our family, we each get one the night we’re having Indian and then I freeze the remaining 7 balls of dough by laying them flat in a gallon sized ziploc bag in the freezer.

IMG_8610The dough is pretty simple as far as bread making is concerned. I make mine in my bosch if you don’t have a stand mixer  you can do it by hand in a large mixing bowl. The trick with this bread is to keep the dough soft and just a tiny bit sticky to the touch. I cook mine in our oven or on a panini grill press, it’s like a George Foreman.



Naan (Indian Flatbread)

1 c warm water (105-110 degrees)

1/4 c coconut sugar (or evaporated cane juice)

1 package yeast (2 1/4 tsp)

2 c hard white wheat flour

2 c unbromated white flour, divided

1 1/2 tsp sea salt

1 egg, room temperature, lightly beaten

1/2 c plain yogurt or milk

1/3 c real butter, melted (or 1/3 c melted coconut oil)

2 garlic cloves, minced

Place warm water in stand mixer fitted with a dough hook(or bowl if you don’t have one) and add sugar. Stir gently and sprinkle in yeast. Let stand 10 minutes or until bubbly. Add 3 c flour and the salt. Add egg and yogurt or milk. Mix until it forms a very soft dough; add additional flour if needed but keep dough very soft and sticky to the touch. Knead with dough hook for 5 minutes (or by hand if you’re not using a stand mixer). Place in a lightly oiled bowl in a warm location and cover with a light towel. Let rise until nearly double in size, about 45 minutes to 1 hour. Punch down dough onto a lightly floured surface. Form into a mound and divide into 14 equal pieces. Place on a baking sheet and let rise again about 30 minutes until double in size. While dough is rising preheat oven to 425 degrees or preheat your grill, panini press or skillet. Roll out each portion of dough slightly thicker than a tortilla , about 1/8 inch. Place dough on a pan or pizza stone, or on your grill and cook about 3-5 minutes, until bubbles form and it’s browned slightly. Place cooked naan on a pan or plate and optionally brush top  with garlic butter(I usually put a few TBPS of softened butter in a bowl with mix with 1 tsp minced garlic). Cover with foil to keep warm. Serve as a side dish with Massaman Curry and Indian Rice or another Indian dish or as wraps for Gyro Burger Pitas.


Filed under Breads, Dinner, Snacks/Sides/Appetizers