Recipe for vegan Massaman Curry made with massaman curry paste made from scratch. This is the vegan version of the recipe. Recipe with step by step pictures and video.
This super aromatic curry is very easy to make even though there are a lot of ingredients going on. Traditional Massaman curry is made with beef and simmered for hours but this is my veggie version. This is Indian and Thai flavors coming together for a superb meal. The curry paste can be made in bulk and stored in the freezer for later use. The paste freezes well. I buy ingredients like lemon grass, Kaffir lime leaves and Galangal in bulk and store in the freezer. They freeze very well. In Bangalore, these ingredients are available in places like Trikaya, Deep rooted, Food Hall, Natures Basket etc..
Here are some things used for this recipe that you can buy online
Le Creuset Dutch Oven
Ceylon Cinnamon
Peanut Butter
Canned Coconut Milk
Here is the video of how to make Massaman Curry – Vegan Recipe With Homemade Curry Paste
Here is the recipe of Massaman Curry – Vegan Recipe With Homemade Curry Paste
Massaman Curry Paste from Scratch
Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside. If you are pressed for time or you live abroad where you get good quality curry paste, you can use that too. This paste freezes well. Just thaw and use whenever required.
Coconut oil is used for making this recipe. Heat coconut oil in a pan and add in the whole spices. Saute for a few seconds. Add in the curry paste.
Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves.
Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame.
Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith.
Add in the tamarind extract to the pan. Cook for a few minutes.
Add in the peanut butter and coconut milk.
Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions.
Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
Massaman Curry – Vegan Recipe With Homemade Curry Paste
Recipe for vegan Massaman Curry made with massaman curry paste made from scratch. This is the vegan version of the recipe. Recipe with step by step pictures and video.
- Total Time: 40m
- Yield: 4-5 servings 1x
Ingredients
Massaman Curry Paste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 inch cinnamon
1 cardamom
1 pod garlic
2 tablespoon shallots
1 inch galangal, roughly chopped
1 teaspoon lemon grass, chopped
3 kaffir lime leaves
6 dried red chillies
1 pinch of nutmeg, grated
2–3 tablespoon water
For the Massaman Curry
2 tablespoon coconut oil
1 star anise
3 cloves
1 bay leaf
1/4 cup onion, diced
1.5 teaspoon salt
1 teaspoon red chilli powder
1 teaspoon palm sugar or jaggery
1 stalk lemon grass chopped
3–4 kaffir lime leaves (makrut leaves)
1 cup potatoes, diced
1 cup carrot, diced
1/2 cup beans, diced
1/2 cup green peas
1/2 inch tamarind
1.5 tablespoon peanut butter
400 ml canned coconut milk
1/4 cup red bell pepper
1/4 cup yellow bell pepper
1/4 cup green bell pepper
1 tablespoon coriander leaves, chopped
1 tablespoon spring onion, chopped
1.5 cups water (divided)
Roasted peanuts for serving
Instructions
Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.
Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and saut̩ for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies Рpotatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
- Prep Time: 10m
- Cook Time: 30m