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vegan massaman curry

Vegan Massaman Curry

Karishma Mehta | Bowled Over By Kari
This vegan Massaman Curry marries the intense aromas and stand-out spices specific to Indian, Thai and Malay cuisines! The recipe also includes a guide for making the unique curry paste required for this fusion dish.
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Course Main Course
Cuisine Malay, Thai

Ingredients
  

Curry Paste

  • 2 small to medium unpeeled onions
  • 8 unpeeled garlic cloves
  • 4- 6 cardamom pods
  • 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
  • ½ tsp ground nutmeg
  • ¼ cup dry roasted peanuts
  • 1-4 tbsp water, as needed to blend

For the curry

  • 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

Instructions
 

For curry paste

  • 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.

For the curry

  • 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.
Keyword bowled over by kari recipes, easy asian recipes, karishma mehta, massaman curry, simple vegetarian recipes, vegan curries