There’s lot’s to love about Massaman Curry. Although termed a Thai dish, you’ll find it brimming with a gorgeous gallimaufry of Indian and Malay influences too, marrying the intense aromas and stand-out spices specific to each of these cuisines with intensely-rich and flavourful results!
Calibrating the underlying curry paste is key to mastering an authentic rendition of this bold and oh-so-beautiful curry. Here, Karishma Mehta – a.k.a. BowledOverbyKari – shares her vegan recipe for both the paste and the curry, assembled with the works to manifest in a nourishing and heartwarming meal by itself.
Bookmark this post as one you’ll be returning to, whenever in need of unique inspiration for a simple yet masterful vegan/ vegetarian dinner!
- 2 small to medium unpeeled onions
- 8 garlic unpeeled cloves
- 4- 6 cardamom
- 3-4 cloves
- 1 cinnamon stick
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 6 dried red chiles
- 2 -3 red bird eye chilies
- 1 tsp peppercorn
- 2 stalks lemongrass only the white part, thinly sliced
- 1 tbsp minced galangal or ginger
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 cup dry roasted peanuts
- 1-4 tbsp water, as needed to blend
- 400 ml coconut milk
- 4 cloves garlic minced
- 1 tsp ginger paste
- 5 tbsp massaman curry paste
- 1 cup broccoli (chopped)
- 1 big bowl of baby potatoes (chopped)
- 1 cup tofu (chopped) (for more protein)
- 1 cup mixed bell peppers
- 1 cup baby corn
- 1 tsp soy sauce
- Thai basil, peanuts, bean sprouts and lemon wedges to garnish
- Salt to taste
- Heat a wok over medium high heat until it’s lightly smoking. Add the unpeeled garlic cloves, unpeeled onions, lemongrass and galangal and toast, stirring occasionally, until the skins are blackened. Take off the heat and once cooled, peel.
- Roast the spices for about 3-5 minutes
- Grind the roasted spices and the chilies into a powder
- In a blender combine the peeled garlic, onion, the ground spices, the lemongrass and galangal/ginger, ground nutmeg and peanuts.
- Blend until smooth, add water to make a smooth paste
- Heat a bit of oil in a pot, add the minced garlic and ginger and sauté for 5 minutes.
- Add the baby potatoes, broccoli, bell peppers and baby corn and combine well.
- Add in the massaman curry paste and coconut milk and mix well.
- Bring to a simmer and add the tofu just before turning off the heat.
- Divide the curry in the bowls and serve hot with quinoa, rice and noodles.
- Garnish with peanuts, mung sprouts and lemon wedges and enjoy.
About Karishma Mehta:
Former lawyer turned home chef Karishma Mehta loves making colourful vegetarian and vegan bowls at home. Follow her culinary adventures and easy-to-follow recipes @BowledOverbyKari
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries