Massaman Curry

This is delicious. It's not WFPBNO since I used Gardein Beefless Tips. But it is vegan and was so flavorful. You could also make seitan (or buy some) and use that in place of the Gardein. I found the massaman curry paste at an Asian grocery store in Gainesville. I love the flavors it contains. 

• 1 package Gardein Beefless Tips
• 2 tablespoons massaman curry paste
• 2 cups beefless broth (2 cups water mixed with 2 teaspoons Better Than Bouillon No Beef Base)
• 1 (14.5 ounce) can full fat coconut milk
• 3 tablespoons creamy natural peanut butter (find a peanut butter that has only peanuts as ingredients)
• 2 teaspoons tamarind paste
  
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 1 pound baby Yukon gold potatoes, cut into bite sized pieces
• 1/2 pound pearl onions (mine were from the freezer case)
• 2 tablespoons lime juice (1 lime)
• 1/4 cup roasted peanuts, chopped (for garnish)
• 2 tablespoons cilantro, chopped (for garnish)

Heat Dutch oven with a few tablespoons of water. Add beefless tips and brown on all sides.

Add the curry paste, beefless broth, coconut milk, peanut butter, tamarind paste, soy sauce and sugar. Bring to boil, reduce heat to medium-low and simmer for 10 minutes.

Add the potatoes and onions and cook until tender. About 15-20 minutes depending on the size of your potato pieces. Add lime juice and taste the broth. It should be salty, sweet, and tart. Adjust to your taste.

Serve over rice garnished with peanuts and cilantro.

Enjoy!!!