Vegetarian Massaman Curry
Course
Main Course
Servings
Prep Time
8
serves
20
minutes
Cook Time
60-90
minutes
Servings
Prep Time
8
serves
20
minutes
Cook Time
60-90
minutes
Ingredients
Paste
8
dried long red chillies
deseeded
1
tsp
miso
2
tsp
ground coriander
2
tsp
ground cumin
1
tsp
ground cinnamon
1/4
tsp
ground cloves
1
tsp
ground white pepper
1
onion – brown
chopped
3
cloves
garlic
chopped
1
stem
lemon grass
trimmed, white part chopped
3
cm
galangal
peeled, chopped
Curry
2
tbsp
coconut oil
600
g
seasonal vegetables
250
ml
coconut cream
250
ml
coconut milk
2
tbsp
massaman curry paste
see above
1
cup
vegetable stock
1/2
cup
unsalted roasted peanuts
2
medium
potatoes
peeled, cut into 3cm pieces
1
cinnamon stick
2
bay leaves
5
cardamom pods
lightly crushed
2
tbsp
brown sugar
1
tbsp
tamarind concentrate
1
tbsp
vegetarian fish sauce
or a combination of light and dark soy sauce
Instructions
Paste
Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft.
Drain well. Roughly chop.
Wrap miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
Blend or process chillies, roasted miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
Heat oil in a large saucepan over medium-high heat until hot.
Add vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
Return vegetables and juices to pan.
Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until tender.
Recipe Notes
Store paste in a clean, airtight jar in the fridge for up to 6 months.