Easy Thai-Style Slow Cooker Vegetable Massaman Curry

If my husband had to pick a favorite weeknight dinner, this slow cooker vegetable massaman curry recipe would likely win first place. Every time we go out for Thai food—and I mean every single time—he orders chicken massaman curry. If you’ve never had it before, massaman curry is a rich, creamy coconut and peanut dish, traditionally made with potatoes and peanuts. It’s luscious, slightly sweet, and has a spicy peanut sauce that’s to die for. I don’t blame him for being predictable because if he didn’t order it, I would!

• 1 tablespoon virgin coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 tablespoons red curry paste

• 2 cups low-sodium vegetable or chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons fish sauce
• 1 tablespoon tamari or soy sauce
• 1 tablespoon packed brown sugar
• 1 large head cauliflower (2 ½ pounds), cut into 2-inch florets
• 1 pound red potatoes (about 3 medium potatoes), cut into 1-inch pieces
• ½ cup canned coconut milk, well stirred
• ½ cup creamy peanut butter
• 2 cups frozen cut green beans
• ⅓ cup roasted, unsalted peanuts
• 1 tablespoon sriracha
• Salt and freshly ground black pepper

• Cooked rice or quinoa
• Coarsely chopped peanuts
• Chopped cilantro
• Sriracha