[Thailand Recipes] Vegan Massaman Curry

This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner. 

WHY YOU’LL LOVE THIS VEGAN THAI MASSAMAN CURRY:

it’s full of flavour
it’s subtly spiced and fragrant
it’s healthy and nutritious
it’s warming and comforting
it’s packed with tender eggplant (aubergine) and fluffy potatoes
it’s made in one pot
it’s easy to make
it’s gluten-free and refined sugar free!


Massaman curry is a mild, fragrant Thai curry. It contains an unusual combination of spices like cardamom, cinnamon, cloves, cumin, bay leavesand nutmeg, which are not normally used in Thai curries. These spices are combined with more common spices and herbs like chilli, lemongrass, garlic, ginger and coriander (cilantro).
HOW TO MAKE MASSAMAN CURRY PASTE

Making your own curry paste may seem like a lot of trouble, but it’s surprisingly easy to make, and has so much more flavour than anything you’ll find in a jar!

All you need to do is throw some ingredients into a food processor and whizz until smooth:

• coriander (cilantro) 
• onion
• garlic 
• ginger 
• cinnamon
• nutmeg
• cloves
• cumin
• chilli.

Here are some substitutions you can make to this recipe:
you can add any vegetables you like – a good chance to clear out the fridge!
the potatoes can be substituted with sweet potatoes or butternut squash
if you can’t get hold of lemongrass, you can use lemon peel as it has a similar aroma
the peas can be substituted with chickpeas or tofu.

HOW LONG DOES THIS VEGAN THAI MASSAMAN CURRY KEEP FOR?

Leftovers keep well covered in the fridge for up to a couple of days – reheat in a pan on the hob (stove), adding some extra water if necessary.

Vegan Thai Massaman Curry (GF)

This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner.

Ingredients

For the curry paste:


▢ 30 g (1 oz) fresh coriander (cilantro) (stalks included)
▢ 1 (1 ) onion
▢ 2 (2 ) garlic cloves
▢ 1 cm (½ inch ) ginger , peeled
▢ ½ teaspoon ground cinnamon
▢ Pinch ground nutmeg
▢ Pinch ground cloves
▢ 1 teaspoon (1 teaspoon )ground cumin
▢ Pinch cayenne chilli pepper to taste

For the curry:
▢ 1 tablespoon (1 tablespoon )coconut oil (or sub vegetable or rapeseed oil)
▢ 1 (1 ) stick of lemongrass , roughly chopped *
▢ 2 bay leaves
▢ 3 cardamom pods
▢ 400 g (14 oz) tin of coconut milk
▢ 1 (1 ) vegetable stock cube (ensure gluten-free if necessary)
▢ 1 teaspoon (1 teaspoon ) agave syrup (or sub any other sweetener)
▢ 1 tablespoon (1 tablespoon ) tamari (or soy sauce if not gluten-free)

▢ Salt + pepper to taste
▢ 1 eggplant (aubergine) , diced
▢ 1 kg (35 oz) potatoes , peeled and diced
▢ 250 g (1 ⅔ cup) frozen green peas

To serve:
▢ Roasted peanuts
▢ Cooked brown or white rice

Instructions

For the curry paste:
1. Add all ingredients to a food processor and blitz until smooth – add a splash of water if it’s having trouble mixing up

For the curry:

1. Heat up the oil in a large pan
2. Add the curry paste, lemongrass, bay leaves and cardamom and fry for a few minutes until fragrant
3. Add the coconut milk, stock cube, agave syrup, tamari, salt + pepper, eggplant, potatoes and green peas with enough water to roughly cover
4. Bring to the boil and simmer for around 15 minutes until the potatoes are soft enough to gently pierce with a fork
5. Discard lemongrass, bay leaves and cardamom before serving
6. Serve sprinkled with roasted peanuts alongside cooked rice, if desired
7. Leftovers keep well covered in the fridge for up to a couple of days – reheat in a pan on the hob (stove), adding some extra water if necessary

Notes
*If you can’t get hold of lemongrass, you can use lemon peel as it has a similar aroma.

This recipe and image sources are referred in website: Rhiansrecipes.com. Thanks so much!