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

 

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 tsp vinegar as well. 
 

5.0 from 2 reviews
Massaman Curry Vegetables
 
Prep time
Cook time
Total time
 
This Massaman Curry Vegetables is easy, flavorful and perfect weeknight dinner. A current favorite in the house. Vegan Gluten-free Soy-free Recipe
Author:
Recipe type: Entree
Cuisine: Thai
Serves: 2
Ingredients
  • 2 tsp coconut oil or organic canola oil
  • ½ 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
  • ½ red bell pepper, chopped
  • ½ -3/4 cup chopped green beans
  • ½ cup sliced carrots
  • 2 Tbsp red curry paste (I use thai kitchen)
  • ¼ tsp cumin powder
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • ⅛ tsp cloves powder
  • ¼ tsp cayenne
  • ¼ tsp crushed fennel seeds (or use ground star anise )
  • 3 Tbsp peanut butter or almond butter (or use a ¼ cup roasted peanuts and blend to a paste with a little water or oil)
  • 1 Tbsp raw sugar
  • ½ tsp salt, divided
  • ½ tsp tamarind Concentrate
  • 1 cup coconut milk
  • ¾ cup water
Instructions
  1. In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
  2. Add ginger, garlic, bell pepper, cauliflower, green beans, ¼ tsp salt and mix. Cover and cook for 4 minutes.
  3. Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
  4. Add peanut/almond butter, sugar, ¼ tsp salt, tamarind, coconut milk and water and mix well.
  5. 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.

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Comments

  1. says

    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. :)

  2. says

    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!

  3. Anonymous says

    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!!

  4. says

    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 :)

  5. says

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

  6. Rachel says

    my husband made this for us last night for dinner and it was sooo good ! We used slightly different veggies because I couldn’t find cauliflower at the store, so I bought those mixed veggies bags with broccoli, carrots, and snap peas. It turned out great! So delicious! And we used a whole can of coconut milk instead of just 1 cup. This is the best curry I’ve ever tasted (when it comes to homemade curry recipes).

  7. Tiffany says

    Hi Richa,

    This recipe sounds amazing! Im having a very hard time finding red curry paste that is both vegan and mild. I found the thai kitchen brand but the mild level had fish sauce and the hot level is too spicy for my family. I want to make my own but I don’t have access to all the unique spices used to make it. I was thinking of just adding regular curry powder (I know its not the same but it would still be good) extra garlic, shallots, cinnamon, all spice, cumin…etc.

    If you know of a mild thai red or even green curry paste please let me know. Ive checked everywhere. Thanks!!

    • says

      there is a lot of curry and vegetables for the paste in the recipe so it doesnt feel spicy at all. omit the cayenne and reduce the paste to 1 to 1.5 Tbsp, add more of the other flavors like cumin, cinamon, cloves etc. add more paste later if you need it.
      i don’t know of a mild paste. the thai kitchen is mild for me. :)

  8. Pete says

    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.

  9. Priya says

    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 :)

  10. Mary says

    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!

  11. Zo says

    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!

    • says

      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!

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