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Sometimes I never get around to making certain dishes at home because of the ease of availability from restaurants. Thai curries are one of those. The coconut milk based curries are easily made vegan and the sweet, spice, fresh lemon grass ginger notes are always a hit with everyone. Some of the Thai or Malay restaurants might add fish sauce into the curry sauces, so definitely check with each of them. Because of constant demand, things have been changing. From the time when we had to list what to not add, to the server asking if egg was ok, or fish sauce was ok.. things have been changing.
Massaman curry is a favorite in the house right after green and red curries. Massaman has a Malay influence on the curry and hence has a lot more spices that we are accustomed to.
I added a good lot of vegetables to my curry and served it over rice. The curry gets even more delicious the next day when the spices have had time to sit and infuse a deeper flavor. Add tofu or seitan or chickpeas to this curry for variations. Super easy for days when you don’t have fresh lemongrass, galangal etc to make a curry paste. Make it!
More asian dishes from the blog.
Sweet and Sour Lentils & Mango Lettuce Wraps. GF
Banh Xeo – Vietnamese Crepes.
Tempeh and celery potstickers – Glutenfree and regular wrappers.
Spicy Orange Tofu. GF
Steps:
Cook the veggies till onion is golden.
Add the red curry paste, spices and cook for a minute.
Add the coconut milk and simmer until veggies are tender. Serve hot with rice or quinoa or noodles.
Massaman Curry Vegetables
Ingredients
- 2 tsp coconut oil , or organic canola oil
- 1/2 loaded cup sliced onion, red or white
- 2 tsp minced ginger
- 3 cloves of garlic minced
- 2 cups cauliflower florets, chopped small, about 1.5 inch
- 1/2 red bell pepper, chopped
- 1/2 -3/4 cup chopped green beans
- 1/2 cup sliced carrots
- 2 Tbsp red curry paste, I use thai kitchen
- 1/4 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1/8 tsp cloves powder
- 1/4 tsp cayenne
- 1/4 tsp crushed fennel seeds, or use ground star anise
- 3 Tbsp peanut butter or almond butter, or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil
- 1 Tbsp raw sugar
- 1/2 tsp salt, divided
- 1/2 tsp tamarind Concentrate
- 1 cup coconut milk
- 3/4 cup water
Instructions
- In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
- Add ginger, garlic, bell pepper, cauliflower, green beans, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
- Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
- Add peanut/almond butter, sugar, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
- Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Richa,
Made this last night. I’ve made 7 recipes from your ‘Best of 2015’ list in the last 10 days as part of my personal food rehab plan. It’s been phenomenal!
I have largely subsisted on Trader Joe’s packaged foods for a while and am now on a healthier track, making strides towards home cooking and a lower-sugar lower-flour diet. I am pretty new at cooking and had a subscription to a meal-plan program last year that I hardly made use of. I tried to to figure out why I was so resistant (cooking doesn’t come easily to me) then realized I needed a stream of recipes that really turned me on. I discovered your book on Amazon and realized that vegan Indian was just what I needed to motivate me!!! Indian food has always been my favorite cuisine, and the vegan focus of your recipes made this approach so right for me.
I went down to Little India in Artesia (Southern California) at the beginning of the year to stock up for the 7 recipes… ooh all the types of beans and all those spices…
The sauces are to die for… I usually found them most flavorful before mixing in with the other parts of the recipes… eg the almond pepper jack cheese – minus the agar portion — planning to make it again as pasta sauce… the sauce for the Masala mac n cheese, the sauce for the Massaman curry dish…
I’ve already made my second batch of lentil bread. Both batches didn’t seem to aerate at all – despite lots of whipping for the first batch, and fermenting for the second… but delicious all the same!
Thank you for all that you do!
Hi Zo, thats awesome that you picked up cooking and are loving the recipes! Yes, the sauce with the spices and herbs etc are what give everything the amazing flavor. Add whatever you like to them. The same applies to all the sauces in the Mains chapter of my book. They go well with almost everything.
I am not sure about the lentil bread. Probably just a bad batch of the urad dal or maybe the batter has too much water. Watch this video to see the batter consistency https://www.youtube.com/watch?v=DwiDbLfHnjI. It also depend son the pan. The aeration can hold the in the bread only so much. a taller loaf means the batter will be too heavy and squeeze out the air from the lower half of the loaf. You can make buns or muffins of the batter for a lighter result.
Happy cooking!
I just had it for lunch and it was AMAZING!! many thanks for the great effort <3
Awesome!
After making your spicy orange tofu last night, I explored your website and made this recipe for dinner. It is (was) so delicious! I went right to Amazon and bought your cookbook for my Christmas present. Thanks again. You are an amazing chef!
Thank you Mary!!!
Just made this curry for dinner and it was a bomb! Super good balance of flavors. Thanks for the recipe. I just reduced the quantity of peanut butter and added whole peanuts with the veggies. Also used what I had in hand which included broccoli, carrot, beans potato, tofu. This was the first recipe I ever tried from your site, now I am excited to explore more 🙂
Awesome!!
I made this curry last night, and I must say it was awesome, I didn’t have any Tamarind or Worcestershire sauce, but that didn’t seem to matter, I did add a teaspoon of Chilli powder as I like a bit more heat, all in all a great recipe, definitely a keeper.