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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.
I bought your book a few months ago when my son turned vegan. I first made this recipe for him but it was such a big hit that now I make it for the whole family. Tofu palak paneer is also one of our favorites.
Thanks so much for the lovely recipes
oh yay! So glad you all are loving the book!
I made this tonight. Sooooo good. I would definitely make this again, especially for company! Thanks for the amazing vegan recipe.
So glad you loved it!
I have never used tamarind before, but I have some whole dried tamarind fruit from the local Indian grocery store. How would I use that instead of the tamarind concentrate in this recipe? Thanks so much!
Hi Sara. here is a video to make the tamarind pulp paste out of pods. https://www.youtube.com/watch?v=9dQaHLOQik8 .
Use 1 tbsp of the pulp paste for 1 tsp concentrate in any recipe. You can freeze it into cubes which you can directly use in recipes as well. Hope this helps.
Thanks so much for this video link! I made the recipe last night and it was wonderful, the perfect combination of flavors and creaminess from the PB and coconut milk. I threw in some frozen Thai basil at the end that I had stored in my freezer from last year’s garden and it was a great finishing touch.
yay Awesome! I has started to write the explanation and it went on for 3 lines, so i thought a video would be easier. 🙂
As a I’m recently turned vegan, I was browsing your blog and decided to make this.
THIS RECIPE IS HEAVENLY DELICIOUS!!!
Thank you so much Richa! Lots of love! xxx
Thats so great Martyna!
OMG.. i found this site via pinterest…
i really glad for it
thanks for sharing
This curry was awesome, vary flavourful and so aromatic too. Do you have a recipe for a Malay veg curry? I usually get it anytime I’m at a Malaysian restaurant and would love to make it at home. Thanks again for another great and easy recipe!!
I made this recipe last night. I really liked it. The only inconvenient ingredient was the tamarind. I liked that it was very fault tolerant. I had slightly too much of some ingredients and not enough of others, yet it still worked. Other curry recipes would have unpalatable in that situation.
My only complaint is lack of nutrition information ( calories, protein, serving size in a convenient measurement). Aside from quality of recopies, that is the kind of thing I buy cookbooks for instead of using free recipes off of the Internet.
I might buy this cookbook anyway, just passing on some business related feedback.
Thank you for freely publishing this delicious and easy recipe.
So glad it turned out great! I am one single person handling both the blog and book work, recipe development, photography, editing etc. If there was a good plugin for the nutritional info, I would use it, but most don’t give reliable data and others require me to enter the entire recipe again on a different site. So the blog might be a while before I add nutritional info.
For the next book, I might ask volunteers to help be do that :).