Massaman Curry Vegetables. Gluten-free Vegan Soy-free Recipe

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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
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten. 

Serves 3 to 4
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 cup coconut milk
3/4 cup water

Method:
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. 

Note: If you do not have Tamarind concentrate or pulp, use prune paste+ vinegar or vegan Worcestershire sauce (it has tamarind in it) to help add the sour. There is enough deliciousness going on in the curry, so you can just add 1/2 ts vinegar as well. 



25 comments:

  1. I first want to say I love your blog. I have made several of your recipes and they were all fantastic! I made these massaman curry for dinner tonight and had to tell you how amazing they were. The directions were simple to follow and the results were outstanding. Thank you for making look like the burger queen to my husband. :)

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  2. massaman curry is my all time favorite meal! i didn't realize how easy it is to make. i can't wait to try this. thank you, lady!

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  3. Yum! Masaman is one of my favorite kinds of curry. I definitely will be adding cauliflower next time I make some!

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  4. Was wondering what to make for lunch and saw the recipe last night..had all the ingredients, easy and fast to make!..Turned out great!..Love your posts!..You rock Richa!!

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  5. This is probably my favorite kind of curry! If I see it at a restaurant, I almost always order it. I'm so happy you posted this recipe! I'm going to try making it this weekend. It looks amazing... Just like all your other recipes :)

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  6. Thanks so much for sharing :) will definitely try this soon! Yum! I love Malaysian curries.

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  7. Interesting and yummy recipe...thanks you for the post !

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  8. i love massaman curry very much but have never tried it at home - beautiful clicks.

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  9. I now feel ready to devour my computer screen you've made me so hungry! Thanks, thanks a lot Richa ;)

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    Replies
    1. i hope you have another back up computer ;)

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  10. Wow, this looks and sounds so flavourful and delicious! I love massaman curry, it's one of my favourite Thai curries. Yum!

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  11. just made it!!!
    Soooooooooo delicious!!!! thanks so much for sharing :)))))
    hugs
    eidth

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  12. Is tamarind concentrate easily found in a local grocery store? If not, is there a substitute you'd recommend? Thanks! This looks beautiful!

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    1. you'd have to order it online. it lasts for a long time and is used in a lot of south indian, thai (pad thai!), malaysian etc dishes. here it is on amazon http://www.amazon.com/Tamicon-Paste-Tamarind-Concerntrate-Fl/dp/B002TNJLVA
      you can use prune paste+ vinegar or Worcestershire sauce (it has tamarind in it) to help add the sour offset. there is enough deliciousness going on in the curry, so you can just add 1/2 ts vinegar.

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    2. can i add just the vinegar instead of the tamarind paste?

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    3. you can. it is still going to taste awesome. the tamarind gives it a more authentic flavor profile :) vinegar lemon will definitely work well to add the sour offset.

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  13. can I double the recipe for a large family

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    Replies
    1. yes, double up everything. Add more liquid or salt/spice if needed.

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  14. Can I add other vegetables such as brocolli and zuchini, mushroom etc? Or would this be too much.

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  15. Can I add other vegetables to this? Such as broccoli and zuchini and mushrooms etc? Or would that be too much?

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    Replies
    1. sure go ahead! add about 3 to 4 cups of veggies total so there is enough curry for the veggies.

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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