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Thai-massaman-curry-vegan-recipe-curry-paste-from-scratch-1

Massaman Curry – Vegan Recipe With Homemade Curry Paste


  • Author: Suguna Vinodh
  • Total Time: 40m
  • Yield: 4-5 servings 1x

Description

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.


Ingredients

Scale

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
23 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
34 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 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.

  • Prep Time: 10m
  • Cook Time: 30m

Keywords: Vegan Massaman Curry