Vegan Massaman Curry
Ingredients:
Massaman Curry Paste:
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- Seeds of 2 cardamom pods
- 3 shallots, roughly chopped
- 2 lemongrass stalks, thinly sliced
- 1 thumb-sized piece of galangal, sliced
- 3 garlic cloves
- 2 dried chilis, deseeded
- 1 teaspoon ground nutmeg
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon miso paste
Massaman Curry:
- 4 tablespoons massaman curry paste
- 400 ml coconut milk
- 350 ml stock or water
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 teaspoon sugar
- 2 carrots, sliced
- 2 large potatoes (around 500 g)
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 250 g tofu
- 1/4 cup roasted peanuts
- A handful of fresh cilantro
Instructions:
- Curry Paste:
- Toast coriander seeds, cumin seeds, and cardamom seeds in a pan over medium heat for a couple of minutes until fragrant.
- Prepare the aromatics by thinly slicing the lemongrass and galangal, roughly chopping the shallots, and deseeding the dried chilis.
- Roast the aromatics (shallots, lemongrass, galangal, garlic, and dried chilis) until they start to brown.
- Once roasted, peel the shallots and garlic.
- In a blender, combine the toasted whole spices, roasted aromatics, ground spices (nutmeg, turmeric, white pepper), miso paste, and salt.
- Blend until a smooth paste forms.
- Massaman Curry:
- Parboil the potatoes in boiling water for 3-4 minutes, then drain and set aside.
- (Optional) Pan-fry the tofu until golden brown, then set aside.
- In a pot or wok, heat some coconut milk over medium heat and add the massaman curry paste. Cook, stirring continuously, for 3-4 minutes until fragrant.
- Add the parboiled potatoes, sliced carrots, remaining coconut milk, and spices (star anise, cloves, cinnamon stick).
- Pour in the stock or water, then add the tofu (if not pan-fried earlier), soy sauce, and sugar.
- Simmer for an additional 3-4 minutes until the vegetables are tender and the flavors are well combined.
- Remove from heat and serve garnished with crushed peanuts and fresh chopped cilantro.
Nutritional Information (per serving):
- Calories: 448kcal
- Carbohydrates: 40g
- Protein: 14g
- Fat: 28g
- Saturated Fat: 19g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 4g
- Sodium: 1323mg
- Potassium: 964mg
- Fiber: 6g
- Sugar: 6g
- Vitamin A: 5364IU
- Vitamin C: 26mg
- Calcium: 162mg
- Iron: 6mg
Enjoy your flavorful and aromatic Vegan Massaman Curry!
Ingredients
Massaman Curry Paste
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Seeds of 2 cardamom pods
3 shallots roughly chopped
2 lemongrass stalks thinly sliced
1 thumb-piece galangal sliced
3 garlic cloves
2 dried chillis deseeded
1 teaspoon ground nutmeg
1/2 teaspoon turmeric powder
1/2 teaspoon white pepper
1 teaspoon salt
1 teaspoon miso paste
Massaman Curry
4 tablespoon massaman curry paste
400 ml coconut milk
350 ml stock or water
1 tablespoon soy sauce or tamari for gluten-free option
1 teaspoon sugar
2 carrots sliced
2 big potatoes around 500 g
2 star anise
4 cloves
1 cinnamon stick
250 gr tofu
1/4 cup roasted peanuts
A handful fresh cilantro
Instructions
Curry Paste
Toast your whole spices for a couple of minutes, at medium heat.
Keep the shallots and garlic unpeeled and finely slice the lemongrass and galangal. Remove the seeds from the dry chillis for a mild curry. Using the grill of your oven or a pan, roast the aromatics until they start to brown. You will need to remove the dry chillis before the rest of the ingredients as they burn easily.
Peel the shallots and garlic and add all the ingredients into a blender: whole toasted spices, roasted aromatics, ground spices, and miso paste.
Blend until you have a smooth paste.
Massaman Curry
Before starting to cook the massaman, parboil the potatoes for 3-4 minutes in boiling water, drain the water and reserve for later.
(optional) Add some oil in a pan and panfry the tofu. Set aside. If you choose to add the tofu directly to the curry, add it during the first step when adding the massaman paste.
Add some of the coconut milk to a pot or wok with the massaman paste to medium heat. Keep stirring for 3-4 minutes or until fragrant. (if you choose to not cook the tofu beforehand, add it now).
Add the parboiled potatoes, carrots, the rest of the coconut milk, and spices.
Add water or stock and bring to a simmer. Finally, add tofu, soy sauce, and sugar and keep cooking for 3-4 minutes.
Remove from the heat. Serve with crushed peanuts and fresh chopped cilantro and enjoy!
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 14g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 1323mg | Potassium: 964mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5364IU | Vitamin C: 26mg | Calcium: 162mg | Iron: 6mg
